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THE 

FRUGAL    HOUSEWIFE: 


O  R, 


Complete  Woman  Cook, 


WHEREIN 


The  Art  of  dressing  all  Sorts  of  VIA  NDS,ivith 
Cleanliness,  Decency,  and  Elegance, 

IS    EXPLAINED    IN 

Five  Hundred  approved  RECEIPTS,'™ 


GRAVIES, 

PASTRIES, 

SAUCES, 

PIES, 

ROASTING, 

TARTS, 

BOILI  NG, 

CAKES, 

FRYING, 

PUDDINGS, 

BROILING, 

SYLLABUBS, 

STEWS, 

CREAMS, 

HASHES, 

FLUMMERY, 

SOUPS, 

JELI  1ES, 

FRICASEES, 

JAMS,    AND 

RAGOUTS, 

CUSTARDS, 

OGETHER    WITH    THE    BEST    METHO 

POTTING,                         fl             DRYING, 

COLLARIN®,                   I               CANDYIHG, 

PRESERVING,                J, 

PICKLING, 

AND  MAKING  DOMESTIC  WINES, 

TO    WHICH    ARE    ADDED, 

VARIOUS   BILLS   OF  FARE, 

And  a  proper  Arrangement  of  Dinners,  tvjo   Courses,  fQr 
every  Month  in,  the  Tear. 


BY    SUSANNAH    CARTER. 
OF  CLERKENWELL,    LONDON. 

PHILADELPHIA-. 
Printed  for  MATH  EW    CAREY, 
No,  1 1 8,  High  Sreet. 


1802. 


TO  THE  READER. 


I 


N  this  revifed  and  corrected  Edition  of  The 
FRUGAL  HOUSEWIFE,  feveral  confuta- 
ble improvements  have  been  made,  which  will 
be  obvious  upon  a  perufal. — It  was  alfo  fuggefted 
to  the  author,  that,  as  the  chief  excellence  of  all 
Cookery  confifts  in  a  perfect  acquaintance  with 
the  making  of  Gravies  and  Sauces,  it  would  be 
proper  to  place  thefe  Chapters  at  the  beginningof 
the  Volume,  and  to  prefix  a  Number  to  each; 
whereby,  when  the  young  Cook  confults  any  Re- 
ceipt me  may  want,  fhe  will  not  only  be  informed 
what  fauce  ihe  is  to  ferve  it  up  with,  but  will  be 
referred  to  the  Number  and  Page  where  that 
Sauce  may  be  found. 


Alphabetical    INDEX. 


GRAVIES  and  SAUCES. 
Ge?ieml  Dire  ft  ions  for 

Page 
Anchovy  Sauce  19 

Apple  Sauce  17 

Bread  Sauce  18 

Butter  to  melt  16 

Butter  to  burn  16 

Ccl"r.  Sauce.  16 

Celery  Sauce,  brown       16 
Egg  Sauce  17 

Eflence  of  Ham  14 

Filh  Sauce  19 

Gravy  to  draw  1  3 

Gravy,  white  1  3 

Gravy  wifhout  Meat       13 
Gravy  for  a  Turkey     ? 

or  Fowl  3     ^ 

Gravy,  to  makeMut-  1 

ton  eat  like  Venifon  J    ^ 
Gravy,  for  a  Fowl,      1 

when  you   have  no  I  14 

Meat  J 

Gravy  forfifh 
Lobftfr  Sauce 
Lemon  Sauce 
Mint  Sauce 
Mulhroom  Sauce  for   *1 

roamed  or  boiled       J 
Onion  Sauce 
Oyfter  Sauce 
Pap  Sauce 
Parfley  Sauce 
Parfley  Sauce,  when  no 


Sauce,  a  (landing 
one 


Page 
5< 


OF  ROASTING. 


'4 

18 

17 

lb 
l6 

17 
l8 

18 
l8 


Parfiey  can  be  got    J  ! 


Shallot  Sauce 
Shrimp  Sauce 
Sauce,  a  pretty  one  for 

boiled  Fowls 
Sauce  for  Fifh  Pies 
Sauce  for  fweet  Pies 
Sauce  forfavoury  Pies 
Sauce  for  roaft  Meat 


17 
16 

n 

l5 


Beef 

Cod's  Head 
Duck,  Tame 
Duck,  Wild 
Eels 
Fowls 

Fowls  with  Chefnuts 
Fowls  the  German  way 
Goofe 

Goofe  with  green  Sauce 
Hare 
Lamb 
Larks 
Mutton 

Mutton,  Venifon 
Mutton,  Breaftof,        ") 
with  Force-meat      J 
Ortolans 
Partridges 
Pheafants 

Pig 

Pigeons 
Pike 
Plover 
Pork 

Pork,  Chine  of,  fluffed 

Quails 

Rabbits 

Rabbits,  Hare  Fafhion 

Ruffs  and  Reefs 

Snipes 

Teal 

Tu  rkey 

Turkey  with  Chefnuts 

Tongue  and  Udder 

Veal 

Venifon 

Wigeons 

Woodcocks 


20 

27 
24. 
27 
*8 
24 
2* 

2> 

24 

25 
23 
21 

27 
20 

20 

'  21 

27 
26 
26 
22 

25 

28 
22 

27 

22 

26 
24 

24 

27 
26 
26 
24 
25 
21 
21 

23 

2  6 
26 


INDEX. 


OF    BOILING. 

Artichokes  Page  39 


Afparagus 

Beans,  French 

Beans,  Broad 

Beef 

Brocoli 

Cabbage 

Calf*  Head 

Carp 

Carrots 

Chickens 

Cod 

Cod's  Head 

Crin  ,   Cod 

Caulifl  jwer 

Ducks 

Eels 

Flounders 

Fowls 

Goofe 

Ham 

Lamb 

Mackerel 

Mutton 

Neat's  Tongus 

Partridges 

Parfnips 

Peas,  Green 

Pheafants 

Pigeons 

Pike 

Plaice 

Pork,  Leg  of 

Pork,  Pickled 

Potatoes 

Rabbits 

Rabbits  with  onions 

Salmon 

Scale 

Snipes 

Soals 

Spinach 

Sprouts 

Sturgeon 

Tench 


39 
40 
40 
29 
40 
4' 
30 
36 
42 

32 
34 

34 
34 
40 

3i 
37 
35 
3l 
31 
30 
3° 
37 
29 
3° 
33 
42 

4r 
33 
32 

37 
35 
29 
29 
42 
32 
32 
36 
35 
3Z 
35 
4* 
41 
35 
31 


Turbot 

Turkey 

Turnips 

Turtle 

Veal 

Venifon 

Woodcocks 


■Page  33 

31 

42 

37 
30 
31 
32 


OF    FRYING. 

Artichoke  Bottoms         50 
Beef  Coll<  ps  45 

BeefStcaks  43 

Calf's  Liver  and  Bacon  46 


Carp 

46 

Celery 

5° 

Cauliflowers 

5° 

Eels 

48 

Eggs  as  round  as  Balls 

46 

Flat  Fifh 

48 

Herrings 

48 

Lamb,  Loin  of 

44 

Lamprics 

49 

Mutton  Cutlets 

45 

Onions 

5° 

Oy  Iters 

49 

Parfley 

5° 

Potatoes 

5° 

Saufages  with  Apples 

43 

Scotch  Collops 

4: 

Small  Fifh 

47 

Tench 

47 

Tripe 

43 

Trout 

48 

Veal  Cutlets 

45 

Veal,  Cold 

44 

Sweetbreads  and  kidney 

s  46 

BROILING. 

Beef  Steaks 

51 

Chickens 

J5l 

Cod 

52 

Cod's  Sounds 

52 

Eels 

53 

Eels  Spitcfecockcd 

53 

Haddocks 

52 

Herrings 

53 

Eggs 

2S 

I    N    D    E    X. 


Mackerel 
Mutton  Chops 

Page   f2 

Pigeons 
Pork  Chops 
Salmon 
Whitings 

5* 

52 

STEWING. 

Beef  54 

Beef  Collops  55 

Beef  Gobbets  54 

BeefSteaks  ec 

Breaft  of  Veal  54 

Brifket  of  Beef  54 

Cabbage  62 

Carp  or  Tench  59 

Chickens  58 

Cod  60 

Cucumbers  61 

Ducks  59 

Eels  60 

Eggs  and  Spinach  61 

Fowl  or  Turkey  57 

Gibiets  59 

Hare  57 

Hare  to  Jug  57 

Knuckle  of  Veal  5  6 

Lettuce  and  Peafe  61 

Mufcles  or  Oyfters  60 

Mufn  rooms  62 

Mutton  Chops  56 
Neck  or  Leg  of  Mutton  57 

Neck  of  Veal  50 

Ox  Palates  55 

O)  iters  or  Mufcles  60 

Parfnips  61 

Peafe  with  Lettuce  61 

Pears  62 

Pig  56 

Pigeons  58 

Pigeons  to  Jug  58 

Spinach  and  Eggs  61 

Tench  or  Carp  59 

Turkey  or  Fowl  57 

Veal  in  general  ^ 

Wild  Fowl  59 


H  AS  HE  S. 
Beef  Page  6$ 

Brain  Cakes  64 

Calf's  Head,  brown      "\  (- 

or  white  J    ^ 

Fowls  65 

Hare  65 

Lamb's  Head  and  Pluck  63 
Mutton  63 

Mock  Turtle  65 

Veal,  to  mince  64 

SOUPS. 

Afparagus  Soup  7  1 

Brown  Portable  Soup  6  8 

Brown  Soup  7  r 

Eel  Soup  71 

Craw-fifh  Soup  71 

Green  Peafe  Soup  67 

Gravy   Soup  66 

Giblet  Soup  66 

Peafe  Soup  66 

OyfterSoup  71 

Onion  Soup  72 

Rice  Soup  73 

Soup  Meagre  73 

Soup  Lorain  69 
Sorrel  Soup  with  Eggs    7  o 

Turnip  Soup  73 

Vermicelli  Soup  69 

White  Soup  72 

White  Portable  Soup  67 

F  RICA  SEES. 
Artichoke  Bottoms  80 

Calf's  Head  75 

Calf's  Feet  75 

Chickens,  white  77 

Chickens,  brown  78 

Cod  78 

Eggs,  white  or  brown    80 
Flounders  78 

Hare  #      77 

Lamb,  brown  or  white  7^ 
Lamb  (tones  and  1    ■* 

Sweetbread*  /  * 


INDEX 


Mu^rooms  Page 

Neat's  Tongue 

Ox  Palates 

Pig's  Eats 

Pig's  Pettitoes 

Pigeons 

Plaice 

Rabbits,  white  t 

Rabbits,  brown  . 

vSoals 

Sweetbreads 

Tench,  white  or  brown 

Tripe 


74- 
74 
76 
7<* 

78 
78 

77 
77 


R  A  G  O  U  T  S. 

A  rich  Ragout  83 

Ragouts  for  madeDiihes  83 
Beet,  called  Beef-a  la-  7   ^ 

mode  3 

Breaft  of  Veal 
Eggs 

Hog's  Feet  and  Eirs 
Leg  of  Mutton 
Keck  of  Veal 
Oyfters 
Snipes 
burgeon 
Veal  Sweetbreads 


PASTRY. 
Parte  for  Tarts  84 

Puff  Parte  84 

Pifte  for  raifed  Pies  85 

Tafte  forVenifon  Pafties  8  c 


Parte  for  Cuftards 
Pafte  royal 
/  tichoke  Pie 
/  .pie  Pie 
tattalia  Pie 
Calf's  Head  Pie 
Carp  Pie 
Chicken  Pie 
<  herry  Pie 
Kel  Pie 
Egg  Pie 
>lgunder  Fkr 


} 


Goofeberry  Pie     Page   90 
Hare  Pie  Se, 

Hen  P  ie  87 

Lamb  Pie  86 

Lamb  Pie  with  Currants  86 
Lamb-ftones  and 

Sweet  bread  Pie 
Lamprey  Pie 
Lumber  Pie 
Minced  Pie 
Mutton  Pie 
Neat's  Tongue  Pie 
OyfterPie 
Pear  Pie 
Pigeon  Pie 
Plumb  Pie 
Potatoe  Pie 
Shrewfbury  Pie 
Sweet  Chicken  Pie 
Trout  Pie 
Turkey  Pie 
Venifon  Pie 
Veal  Pie 
Umble  Pie 


25 

*5 

90 

90 

87 

88 
88 

87 
90 

89 

88 
89 


88 

90 

85 

88 
86 
88 
89 
90 

87 

90 
90 
86 
87 
89 
87 
88 
86 

85 


TARTS. 

Almond  Tarts  9  s 

Apricot  Tarts  91 

Apple  Tarts  9' 

Iceing  for  Tarts  92 

Lemon  Tarts  91 

Lemon  Puffs  92 

Orange  Tarts  9  ' 

Orange  Puffs  92 

Pear  Tarts  91 

CAKES. 

Rich  Cakes  93 

Spanifh  Cake  94 

Portugal  Cake  94 

Dutch   Cakes  94 

Shrewfbury  Cakes  94 

Marlborough  Cakes  9  J 

Queen  Cakes  95 

Uxbridge  Cakes  95 

A  Pound  Cake  95 
0    iry  -1 


INDEX. 


Almond  Cake         Page  96 
Saffron  Cakes  96 

Orange  Cakes  96 

Common  Bifcuits  96 

Whigs  97 

Buns  97 

Maccaroons  97 

Fritters  97 

Pancakes  98 

Cheefe-cakes 
Cheefe-cakcs  without 

Rennet 
Pot  a  toe  or  Lemon         '» 

Cheefe-cakes  J 


J  98 


PUDDINGS. 

A  plain  boiled  Pudding  99 
Li:, ht  Pudding  99 

Quaking  Pudding  100 

Bifcuit  Pudding  100 

Piumb  Pudding,  boiled  100 
Tunbridge  Pudding  ico 
Cuftnrd  Pudding  10© 

Hunting  Pudding  101 

Suet  Pudding,  boiled  101 
Steak  Pudding  101 

Potatoe  Pudding, boiled  101 
Almond  Puddingboiledioi 
RicePudding,  boiled  102 
Prune  or  Damfon     1 

Pudding  )    I02 

Apple  Pudding  102 

Baked  Pudding  102 

Bread  Pudding,  baked  102 
Millet  Pudding  102 

Marrow  Pudding  103 

Rice  Pudding  103 

Poor  Man's  Pudding  103 
Orange  Pudding  103 

Carrot  Pudding  104 

Quince,  Apricot,  or] 
white  Pear  Plumb  I  104 
Pudding  J 

Italian  Pudding  104 

£pple  Pudding,  baked  104 


Norfolk  Dumplings  P.  104. 

Hard  Dumplings  105 

Apple  Dumplings  105 

SYLLABUBS,  CREAMS 

AND  FLUMMERY. 

A  fine  Syllabub  10 £ 

Whipt  Syllabub  105 

A  fine  Cream  160 

Lemon  Cream  1  50 

Rafberry  Cream  16© 

Whipt  Cream  i©6 

A  Trifle  106 

flummery  106 

Oatmeal  Flummery  107 

JELLIES,  JAMS  AND 
CUSTARDS. 

Calf's  Feet  Jelly  107 

Harts  Horn  Jelly  108 

Currant  Jelly  108 

Rafberry  Jam  101 

Cuftards  109 

Cuftards  boiled  109 

Almond  Cuftards  109 

Rice  Cuftards  109 

POTTING. 

Beef  no 

Chars  1 1  o> 

Eels  1 1  o 

Fowls  no 

Lampreys  110 

Pigeons  110 

Trout  1  to 

Venifon  no 

COLLARING. 

Beef  no 

Breaft  of  Veal  1  n 

Breaft  of  Mutton  1 1 1 

Eels  j  1 1 

Pork  iix 

PRESERVING. 

Angelica,  to  candy  j  %  $ 


INDEX. 


Apricots,  to  preferve 

"3 

Raifin  Wine 

120 

Apricots,  Green 

114 

Rafberry  Wine 

120 

Beans,  French  all  the  \ 

Morel ia  Wine 

1  20 

year.                     J 

1 1 2 

Elder  Wine 

121 

Bull  ace 

1 12 

Cowflip  Wine 

1  21 

Cherries 

1 14 

Mead 

I£I 

Cherries,  to  dry- 

11 S 

Balm  Wine 

I  21 

Currants,  to  preferve 

1 1 5 

Birch  Wine 

122 

Damfons,  to  preferve 

1 12 

Orange  W7ine 

122 

Goofebcrries 

JI3 

Apricot  Wine 

122 

Marmalade,  to  make 

IJ3 

Dam  fan  Wine 

122 

Mulberries,  to  preferve 

'T3 

Sage  Wine 

123 

Peaches,  to  dry 

**3 

Quince  W7ine 

123 

Peaches,  to  preferve 

,l3 

Lemon  Wine 

I23 

Peas,  till  Chrilhnas 

1  !  2 

Barley  Wine 

124 

Plumbs                   112, 

114 

Plumb  Wine 

124 

Rafberries 

US 

Palermo  Wine 

j  24 

Clary  Wine 

124 

PICKLING. 

Orange  Wine,  with  ? 

Afparagus 

Il6 

Raifins                  J 

124 

Barberries 

II7 

Fronrigniac 

125 

Bear.s,  French 

Il8 

Erj^Hfli  Champaign 

125 

Cabbage 

Il8 

Saragofla,  or  Sack 

12S 

Cucumbers 

11S 

Mountain  Wine 

126 

Mangoes  or  Melons 

.16 

Cherry  Brandy- 

126 

Mum  rooms 

n7 

Shrub 

126 

Naftertion  Buds,  or") 

116 

Ivliik  Punch 

J26 

Seed                      J 

To  recover  Wine 

126 

Onions 

118 

To  fine  Wine 

I27 

Radim  Pots 

117 

To  clear  Wine 

127 

Samphire 

118 

Arrangement    of  a""] 

Walnuts 

119 

Dinner,  or   Sup-  )> 
per  Table             J 

128 

MADE  WINES. 

Bills  of  Fare         129, 

i3°> 

Goofeb;rry  Wine 

119 

131*  I32- 

Currant  Wine 

120 

A    BILL     OF    FARE. 

FOR  EVERT  MONTH  IN  THE  TEAR. 

JANUARY.— Dinner:  beef  foup,  made  of  brifke* 
of  beef;  and  the  beef  ferved  up  in  the  dilh.  Turkey 
and  chine  roafted,  with  gravy  and  onion  fauee;  minced 
pies.  Or,  achbone  of  beef  boiled,  and  carrots  and  fa- 
vors, with  melted  butter  ;  ham  and  fowls  roafted,  with 
rich  gravy;  tarts.  Or,  vermicelli  foup;  tore  quarter 
of  lamb  and  fallad  in  feafon  ;  frefh  falmon,  a  fufficient 
quantity  boiled,  with  fmelts  fried,  and  lobfter  fauce  ; 
minced  pies. — Supper:  chickens  fricafeed ;  wild  ducks 
with  rich  gravy  fauce;  piece  of  fturgeon  or  brawn,  and 
minced  pies.  Or,  a  hare  with  a  pudding  in  the  belly, 
and  a  ftrong  gravy  and  claret  fauce  ;  hen  turkey  boiled 
with  oyfter  fauce  and  onion  fauce  ;  brawn  or  minced  pies. 

FEBRUARY — Dinner  :  chine  or  faddle  of  mutton 
roafted,  with  pickles  ;  calf's  head  broiled  and  grilled, 
garnifhed  with  broiled  flices  of  bacon,  and  with  brains 
maihed  with  pariley  and  butter,  fait,  pepper,  and  a  little 
vinegar;  the  tongue  flit  and  laid  upon  the  brains  ;  a 
boiled  pudding.  Or,  hawi  and  fowls  roafted,  with  gravy 
fauce;  leg  of  Iamb  boiled,  with  fpinach.  Or,  I  piece 
of  frefh  falmon,  with  lobfter  fauce,  and  garniihed  with 
fried  fmelts  and  flounders;  chickens  roafted  and  afpa- 
ragus,  with  gravy  and  plain  butter. — Supper  :  Scotch 
collops;  ducklings,  with  rich  gravy  ;  minced  pies.  Or 
fried  foals,  with  fhrimp  fauce  ;  fore  quarter  of  lamb 
roafted,  with  mint  fauce;  dilh  of  tarts  and  cuftards. 

MARCH— Din ner  :  roaft  beef,  and  horfe  radiib  to 
garnim  fhejftpfc  ;  falt-filh  with  egg  fauce,  and  potatoes 
i>  -'ips>    with  melted  butter;  peafe  foup.     Or,  nam 

and  fowls  roafted  ;  marrow  puddings.  Or,  leg  of  mut- 
ton boiled,  with  turnips  and  caper  fauce  ;  cod  boiled> 
with  oyfter  fauce,  and  garniihed  with  horf*  radiih  ;  a 
bread  pudding. — Supper:  Scollop  or  fried  oyftcrs ; 
leg  of  lamb,  with  fpinach  ;  tarts  and  fruit.  Or,fricafee 
of  cocks-combs,  lamb-ftoHes,  and  fweetbreads  ;  pigeon 
pie,  and  marrow  pudding. 

APRIL. — Dinner  :  ham  and  chickens  roafted,  with 
gravy  fauce ;  a  piece  of  boiled  beef,  with  carrots  and 


A  Bill  of  Fart  for  every  Month  in  the  Tear. 

greens.  A  roafted  {boulder  of  veal  fluffed,  and  melted 
butter;  a  leg  of  pork  boiled,  and  peafe  pudding.  Or, 
a  difh  of  fifh  (as  in  feafon)  ;  roaft  beef  gamifhed  with 
borfe  radifh,  and  plumb  pudding. — Suppkr:  fricafee 
of  lamb-ftones  and  fweet  breads,  or  fucking  rabbits, 
roafted  pigeons  and  afparagus.  Or,  boiled  fowls  and 
bacon,  or  pickled  pork,  with  greens  and  butter  melted  ; 
a  bakfd  plumb  pudding  or  tarts. 

MAY. — Dinner  :  beeffoup,  with  herbs  well  boiled  ; 
fillet  of  veal  well  (luffed  and  roafted  :  a  bam  boiled. 
Or,  rump  of  beef  fahed  and  boiled,  uith  a  fummer  cab- 
bage :  frefh  falmon  boiltd,  and  fried  fmelts  to  garnifh 
the  difh,  wirh  lobfter  or  fhrimp  fauce.  Or,  faddle  of 
mntton  roamed,  with  a  fpring  failad,  and  a  difh  of  ftfn. 
Supper:  ducklings,  roafted  with  gravy  fauce;  Scotch 
collops,  with  mum  rooms,  &c.  tarts.  Or,  green  goofe 
with  gr?vy  fauce  ;  collared  eels,  tarts. 

JUNE. — Dinner  :  leg  of  grafs  lamb  boiled,  with 
capers,  carrots,  and  turnips ;  moulder  or  neck  of  veni- 
fon  roafted,  with  rich  gravy  and  claret  fauce.  Or,  faddle 
of  grafs  lamb  roafted,  with  mint  fauce  and  turnips; 
turbot  boiled,  with  fhrimp  and  anchovy  fauce  ;  a  quaking 
pudding.  Or,  a  haunch  of  venifon  roafted,  with  rich 
gra*y  and  claret  fauce:  tarts. — Supper:  fricafee  of 
young  rabbits,  roaft  fowls  and  grav\  fauce  :  goofeberry 
tarts.  Or,  mackerel  boiled,  with  plain  butter  and  mack- 
erel herbs  :  leg  of  lamb  boiled  and  fpinach. 

JULY. — Dinner:  green  goofe  with  gravy  fauce  : 
neck  of  veal  boiled,  with  bacon  and  greens.  Or,  roafted 
pig,  with  proper  fauce  of  gravy  and  brains  pretty  well 
ieafoned  :  mackerel  boiled,  with  melted  butter  and  herbs; 
gref  n  peafe.  Or,  mackerel  boiled,  >' :')-;  melted  butter 
and  herbs  :  fore  quarter  of  lamb,  with  fWJnd  of  cor«* 
lettuce,  &c. — Supper:  chickens  roafted  with  gravy 
or  egg  fauce:  lohfters  or  prawns;  green  goofe.  Or, 
ftewed  carp  :  ducklings,  with  gravy  fauce,  and  peafe. 

AUGUST. — Dinner  :  ham  and  fowls  roafted,  with 
gravy  fauce  :  beans.  Or,  neck  of  venifon,  with  gravy 
and  claret  fauce;  frefh  falmon,  with  lobfter  fauce  :  ap- 
ple pie,  hot  and  buttered.  Or,  beef  a-la-mode  :  green 
peafe  :  haddock  boiled,  and  fried  fcals  or  flounders  to 
garnifh  the  diih. — Supper  :  white  fricafee  of  chickens  : 
green  peafe  :  ducks  roafted,    with    gravy  fauce.     Or, 


A  Bill  of  Fare  for  every  Month  in  the  Tear. 

chickens  or  pigeons  roafted,  with  afparagus :  artichokes, 
with  melted  butter. 

SEPTEMBER — Dinneh  :  green  peafe  foup;  bread 
of  veal  roafted  :  boiled  plain  pudding.  Or,  leg  of  lamb 
boiled,  with  turnips,  fpinach,  and  caper  fauce  :  goofe 
roafted,  with  gravy,  muftard,  and  apple  fauce :  and 
pigeon  pie. — Supper  :  boiled  pullets,  with  oyfter 
fauce,  greens  and  bacon;  di(h  of  fried  foals.  Or,  a 
leveret,  with  gravy  fauce;  apple  pie. 

OCTOBER.— Dinner  :  cod's  head,  with  ftuimp 
and  oyfter  fauce  ;  knuckle  of  veal  and  bacon,  and  greens. 
Or,  leg  of  mutton  boiled,  with  turnips  and  caper  fauce  ; 
Scotch  collops  ;  frefti  falmon  boiled,  with  Jhrimp  and 
anchovy  fauce.  Or,  calf's  head  dreffed  turtle  famion  ; 
roaft  beef,  with  horfe  radilh  ;  beef  foup. — Supper: 
wild  ducks,  with  gravy  fauce;  fcolloped  oyfters;  minced 
pies.  Or,  fried  fmeks,  with  anchovy  fauce  ;  boiled  fowl, 
with  oyfter  fauce  ;  minced  pies  or  tarts. 

NOVEMBER. — Dinner:  a  roafted  goofe,  with 
gravy  *and  apple  fauce,  and  muftard  ;  cod's  head,  with 
oyfter  fauce  ;  minced  pies.  Or,  roaft  tongue  and  udder  ; 
roaft  fowls,  and  pigeon  pie. — Supper:  ftewed  carp, 
calf's  head  hafhed;  minced  pies. 

DECEMBER.— -Dinner:  bam  and  fowls  roafted 
with  greens  and  gravy  fauce  ;  gravy  foup  ;  frefh  falmon, 
garnifhed  with  whiting  or  rrout  fried,  and  with  anchovy 
fauce.  Or,  cod's  head,  with  fhrimp  and  oyfter  fauce; 
roaft  beef,  garnifrted  with  horfe  radim  ;  and  plumb  pud- 
ing  boiled.  Or,  roaft  beef,  with  horfe  radiih,  marrow 
pudding,  and  Scotch  collops. — Supper  :  brawn;  pullets 
boiled,  and  oyfter  fauce;  minced  pies.  Or,  broiled 
chicken*,  irh  mufhrooms;  a  hare  or  wild  ducks,  with 
rich  gravy  fauce  j  minced  pies. 


THE 


FRUGAL  HOUSEWIFE. 


c 


OF   GRAVIES   AND  SAUCES. 


No.   I.     To  draw  Gravy  t 


UT  a  piece  of  beef  into  thin  flices,  and  fry  them 
brown  in  a  ftew-pan,  with  two  or  three  onions,  and  two  or 
three  lean  dices  of  bacon  ;  then  pour  to  it  a- ladle  offtrong 
broth,  rubbing  the  brown  from  the  pan  very  clean  ;  add 
to  it  more  ftrong  broth,  claret,  white  wine,  anchovy,  and 
a  faggot  of  fweet  herbs  ;  feafon  it,  and  ftew  it  very 
well.     Strain  it  off,  and  keep  it  for  ufe. 

No.  2.      To   make  White  Gravy. 

Take  part  of  a  knuckle  of  veal,  or  the  word  part  of  a 
neck  of  veal,  boil  about  a  pound  of  this  in  a  quart  of 
water,  an  onion,  fome  whole  pepper,  fix  cloves,  a  little 
fait,  a  bunch  of  fweet  herbs,  and  half  a"  nutmeg  fliced  ; 
let  them  boil  an  hour,  then  (train  off  the  liquor,  and 
keep  it  for  ufe. 

No.   3.     AGraiy  nuhhoutMtat, 

Take  aglafsof  fmal!  beer,  a  glafs  of  water,  an  onion 
cut  fnvall,  fome  pepper  and  fait,  and  a  little  lemon  peel, 
grated,  a  clove  or  two,  a  fpoonful  of  mufhroom  liquor; 
put  it  into  a  faucepan,  and  fetit  on  the  fire,  that  it  may 
Kielt ;  then  dredge  in  fome  flour,  and  ftir  it  well  till  the 
froth  finks,  and  it  will  be  brown;  put  in  fome  fliced  onion. 
B 


H  OF   G  R  A  VIES. 

then  put  your  mixture  to  the  brown  butter,  and  give  it  a 
boil  Ufa 

No.  4.      Gravy  for  a  Turkey  «ir  Fowl. 

Take  a  pound  of  lean  beef,  cut  and  hack  it,  then  flour 
it  well,  put  a  piece  of  butter  as  big  as  a  hen's  egg  into  a 
(re*  pan  ;  when  it  is  melted,  put  in  your  beef,  \ty  it  on 
all  fides  a  little  brown,  then  pour  in  three  pints  uf  boiling 
water,  and  a  bundle  of  fweet  herbs,  two  or  three  blades  of 
mace,  three  or  four  cloves,  twelve  whole  pepper-corns, 
a  iittle  bit  of  carrot,  a  little  cruft  of  bread  toafted  brown  ; 
cover  it  clofe,  and  let  it  boil  till  there  is  about  a  pint  or 
lefs,  then  feafon  it  with  fait,  and  ftrain  it  ofE 

No.    5.      Gravy  to  make  Mutton  eat  like  Venifn. 

Take*  a  woodcock  or  fnipe,  that  is  ftale  (the  ftaler 
the  better),  pick  it,  cut  it  in  two,  and  hack  it  with  a 
knife  ;  put  it  into  a  (lew  pan,  with  as  much  gravy  as  you 
fhall  want,  and  let  it  fimmer  for  half  an  hour ;  then  ftrain 
the  gravy  for  ufe.  This  will  give  the  mutton  fo  true  a 
flavour  of  game,  that  no  one  can  tell  it  from  venifon. 
No.    6.      Gravy  for  a  Fo<wl,  ixhcnyou  have  no  Meat  ready. 

Take  the  neck,  liver,  and  gizzard,  boil  them  in  half  a 
pint  of  water,  with  a  little  piece  of  bread  toafted  brown;  a 
little  pepper  and  fait,  and  a  little  bit  of  thyme.  Let  them 
boil  till  mere  is  about  a  quarter  of  a  pint;  then  pour  in 
half  a  glafs  oi  red  wine,  boil  it  and  ftrain  it  ;  then  bruife 
the  lil  5r  well  in,  and  ftrain  it  again  ;  thicken  it  with  a  lit- 
tle piece  of  butter  rolled  in  flour,  and  it  will  be  very  good. 
No.    7.      To  make  ajlrong  Fijh  Gravy. 

Take  two  or  three  eels,  or  any  fiih  you  have,  fkin  or 
fcale  them,  gut  them  and  warn  them  from  grit,  cut  them 
into  little  pieces,  put  them  into  a  faucepan,  cover  them 
with  water,  a  little  cruft  of  bread  toafted  brown,  a  blade 
or  two  of  mace,  fome  whole  pepper,  a  few  fweet  herbs, 
and  a  little  bit  of  lemon  peel.  Let  it  boil  rill  it  is  rich 
and  good,  then  have  ready  a  piece  of  butter,  according 
to  vour  gravy  ^if  a  pint,  as  big  as  a  walnut.  Melt  it  in 
the  faucepan,  {hake  in  a  little  dour,  and  tofs  it  about  till 
it  is  brown,  and  then  ftra'n  in  the  gravy  to  it.  Let  it  boil 
Wk  few  minutes,  and  it  will  bo  good. 

No.    8.      To  make  Eff  nee  ofHiim. 

Take  off  the  fat  of  a  ham,  and  cut  the  lean  in  fliers, 
beat  them  well,  and  lay  them  in  the  bottom  of  a  fauces- 
pan,  vwth  flices  of  carrots,  parfnips,  and  onions  3  cover 


OF    SAUCES.  ic 

your  pan  and  fet  it  over  a  gentle  fire;  let  the m  flew  till 
th  y  begin  to  ftick,  then  fprinlde  on  a  little  flour,  and  rum 
tfiem  ;  moiften  them  with  broth  and  veal  gravy.  Seafon 
them  with  three  or  four  mufhrooms,  as  many  truffles,  a 
whole  leek,  fome  parfley,  and  half  a  dozen  cloves;  or, 
inftead  of  a  leek,  a  clove  of  garlick.  Putin  fome  crumbs 
of  bread,  and  let  them  fimmer  over  the  fire  for  three 
Quarters  of  an  hour  ;  ftrain  the  liquor,  and  (ct  it  afide  for 
tiff-.  Any  pork  or  ham  that  is  well  cured  will  anfwer  the 
purpofc. 

No.   q.      To  make  a  ft  an  ding  Sauce. 

Take  a  quart  of  claret  or  white  wine,  put  it  in  a  glazed 
j.>r,  with  the  juice  of  two  lemons,  five  large  anchovies, 
fome  Jamaica  pepper,  whole,  fome  diced  ginger,  fome 
mace,  a  few  cloves,  a  little  lemon-peel,  horfe-radifh, 
fliced,  fome  fweet  herbs,  fix  (ballots,  two  fpoonfuls  of 
capers,  and  thtir  liquor,  put  all  thefe  in  a  linen  bag,  and 
put  it  into  the  wine,  Hop  it  clofe,  and  fet  the  veffel  in  a 
kettle  of  water,  for  an  hour,  and  fet  it  in  a  warm  place. 
— A  fpoonfu!  or  two  of  this  liquor  is  good  in  any 
iauce. 

No.    10.      To  make  Sauce  for  rcaftcd  Meat. 

T.^.ke  an  anchovy,  waih  it  very  clean,  and  put  to  it  a 
gtafs  of  red  wine,  a  little  ftrong  broth  or  gravy,  fome 
r.utrpeg,  one  fhallot,  Hired,  and  the  juice  of  a  Seville 
orange  ;  {few  thefe  together  a  little,  and  pour  it  to  the 
gravy  that  runs  from  your  meat. 

No,    ii.      To  make  Sauce  for Javourj  Fics. 

Take  fome  gravy,  fome  anchovy,  a  bunch  of  fweet 
herbs,  an  onion,  and  a  little  mulhroom  liquor  ;  boil  it  a 
little,  and  thicken  it  with  burnt  buttei  ;  then  add  a  little 
claret,  open  your  pie,  and  put  it  in.  This  ferves  for 
mutt»r.,  lan;b,  vea),  or  beef  pies. 

No.    12.      To  make  Sauce  for  afveet  Pie. 

Take  fome  white  wine,  a  little  lemon  juice,  or  ver- 
juice, and  fome  fugar;  boil  ir,  then  beat  two  eggs,  and 
mix  them  well  together  ;  then  open  your_pie,  and  put  it 
in.     This  may  be  u fed  for  veal  or  lamb  pits.  * 

No.    13.      To  make  Sauce  for  hijh  Pies. 

Take  claret,  white  vune  and  vinegar;  oyfter  liquor, 
anchovies,  and  drawh  butter  j  when  the  pies  are  baked, 
pour  it  iii  with  a  funnel. 


i6  OF    SAUCES. 

No.    14.      To  melt  Butter  thick. 

Your  faucepan  mull  be  well  tinned,  and  very  clean. 
Juft  raoflten  the  bottom  with  as  fmall  a  quantity  of  water 
as  poffible,  not  above  a  fpoonful  to  half  a  pound  of  butter. 
You  may  or  may  not  daft  the  butter  with  flour:  it  is 
better  not  to  flour  it.  Cut  the  butter  in  fllces,  and  put  it 
into  the  pan  a  little  before  the  water  becomes  hot.  As  it 
melts,  keep  the  pan  fhaking  cne  way  frequently  ;  and 
when  it  is  all  melted,  let  it  boil  up,  and  it  will  be  fmooth, 
fine,  and  thick. 

No.    1  c.      To  hum  Butter. 

Put  two  ounces  of  butter  over  a  flow  fire,  in  a  (lew-pan 
or  faucepan,  without  water.     When  the  butter  is  melted, 
dufl  on   a  little   flour,  and  keep   it  (lining  till  it  grows 
thick  and  brown. 
H    No.    1  6.      To  make  Mufhroom  Sauce  for  white  Fowls. 

Take  a  pint  of  mulhrooms,  wafh  and  pick  them  very 
clean,  and  put  them  into  a  faucepan,  with  a  little  fait, 
jume  nutmeg,  a  blade  of  mace,  a  pint  of  cream,  and  a 
good  piece  of  butter,  rolled  in  flour.  Boil  thefe  all  toge- 
ther, and  keep  flirring  them  ;  then  pour  your  fauce  into 
the  difh,  and  g.-unilh  with  lemon. 

No.    17.     Mufhroom  Sauce  for  white  Fowls  boiled. 

Take  half  a  pint  of  cream,  and  a  quarter  of  a  pound  of 
butter,  (fir  them  together,  one  way,  till  it  is  thick  ;  then 
add  a  fpoonful  of  mufhroom  pickle,  pickled  mulhrooms, 
or  frelh,  if  you  have  them.  Garniih  only  with  le- 
mon. 

No.    18.      To  make  Celery  Sauce,  for  roafled  or  boiled  Fowls, 
Turkies,  Partridges,  and  other  Game. 

Take  a  large  buneh  of  celery,  vvafli  and  pare  it  very 
clean,  cut  it  into  little  thin  bits,  and  boilitfoftly  in  a 
little  water  till  it  is  tender ;  then  add  a  little  beaten  mace, 
fome  nutmeg,  pepper  and  fait,  thickened  with  a  good 
piece  of  butter  rolled  in  flour  ;  then  boil  it  up  and  pour 
it  in  the  diih. 

No.    19.      To  make  brown  CeUry  Sauce. 

Stew  the"  celery  as  above,  then  add  mace,  nutmeg, 
pepper,  u*lt.  a  piece  of  butter  rolled  in  flour,  with  a 
glafs  of  red  v&ne,  a  fpoonful  of  catfop,  and  half  a  pint  of 
t  g!"ayy;  boil  all  thefe  together,  and  pour  into  the 
diih.     Gainifh  with  lemon. 


OF  SAUCES.  17 

No.    20.  mTo  make  Egg  Sauce  for  rcafled  Chick  ns. 
ft'ielr  your  butter  thick  and   fine,  chop  two  or  three 
hard-boiled  eggs  fine,   put  them   into  a  bafon,  pour  the 
butter  over  them,  and  have  good  gravy  in  the  dilh. 
No.    2  1 .      Shallot  Sauce  for  roajled  Fowls. 
Take  five  or  fix  (ballots,  peel  and  cut  final!,  put  them 
into  a  faucepan,  with  two  fpoonfuls  of  white  wine,  two 
iof  water,  and  two  of  vinegar;  give  them  a  boii   up,  and 
pour  them  into  the  difh,  wirh  a   little  pepper  and  fair. 
Fowls  laid  on  water-crcffes  are  very  good   without  any 
other  fauce. 

No.  2  2.  Shallot  Sauce  for.  a  Scrag  of  Mutton. 
Take  two  fpoonfuls  of  the  liquor  the  mutton  is  boiled 
in,  two  fpoonfuls  of  vinegar,  two  or  three  fhallots  cut 
fine,  with  a  little  fait  ;  put  it  into  a  faucepan,  with  a 
piece  of  butter  as  big  as  a  walnut,  rolled  in  a  little  flour; 
Ain't  together,  and  give  it  aboil.  For  thofe  who  love 
fhallots,  it  is  the  prettieft  fauce  that  can  be  made  to 
a  fcrag  of  mutton. 

No.  23.  To  make  Lemon  Sauce  for  boiled  Fowls. 
Take  a  lemon,  pare  off  the  rind,  then  cut  it  into  fiices, 
cut  itfmall,  and  take  all  the  kernels  out  ;  bruife  the  liver 
with  two  or  three  fpoonfuls  of  good  gravy,  then  melt 
fume  butter,  mix  all  together,  give  them  a  boil,  and  cut 
in  a  little  lemon-peel,  very  fnall. 

No.    24.     A  pretty  Sauce  for  a  nvild  Fowl. 
Take  the  liver  of  the  fowl,  bruife  it  with  a  little  of  the 
liquor,  cut  a  little  lemon-peel  fine,  melt  fome  good  but- 
ter, and  mix  the  liver  by  degrees ;  give  it  a  boil,  and 
pour  it  into  the  difh. 

No,  25.  To  make  Onion  Sauce, 
Boil  fome  large  onions  in  a  good  deal  of  water,  till 
they  are  very  tender;  put  them  into  a  cullender,  and 
when  drained,  pafs  them  through  it  with  a  fpoon  ;  put 
them  into  a  c'ean  faucepan,  with  a  good  piece  of  butter, 
a  little  fait,  and  a  gill  of  cream  ;  Stir  them  over  the  fire 
till  they  are  of  a  good  thicknefs. 

No.  26.  To  make  AppU  Sauce. 
Take  as  many  boiling  apples  as  you  chooje,  peel  them 
2nd  take  out  all  the  cores  ;  put  them  in  a  faucepan  with 
a  lircle  water,  a  few  clove.-,,  and  a  blade  of  mace  ;  fim- 
mei  them  till  quite  foft.  Then  (train  off  all  the  water, 
and  beat  them  up  with  a  little  brown  fugar  and  butter. 
B  2 


18  OF    SAUCES. 

No.  26.  Bread  or  Pap-fauce. 
Tatte  a  pint  of  water,  put  in  a  good  piece  of  crumb  of 
bread,  a  blade  of  mace,  and  a  little  whole  pepper ;  boil 
it  for  eight  or  ten  minutes,  and  then  pour  the  water  off; 
take  out  the  fpice,  and  beat  up  the  bread  with  a  little 
butter. 

No.   2S.     Mint  Sauce. 
Take  young  mint,  pick  and  wafli  it  clean  ;  then  fhred 
it  fine,  put  it  into  a  fmall    bafon,  fprinkle  it  well  with 
fugar,  and  pour  in  vinegar  to  vour  palate. 
No.   29.     Parfly  Sauce. 
Tie  parfley  up  in  a  bunch,  and  boil  it  till  foft  ;ihred  it 
fine,  afndmix  it  with  melted  butter. 

Ko.   30.      To  make  parfley  Sauce  in  Winter,   ivhen  there  is 
no  Parfley  to  be  got. 
Take  a  little  parfley- feed,  tie  it  up  in  a  clean  rag,  and 
boil  it  for  ten  minutes  in  a  faucepan  ;   then  take  out  the 
feeds,  and  let  the  water  cool  a  little.     Take  as  much  of 
the  liquor  as  you  want,  dredge  in  a  little  flour,  and  then 
put  in  your  butter  and  melt  it.     Shred  a  little  boiled  fpi- 
nach,  and  put  it  in  alfo ;  and  pour  it  into  a  boat. 
No.    31.      To  make  Lobfi'.r  Sauce. 
Take  a  lobder,  bruife  the  body  and  fpawn  that  is  in  the 
infide  very  fine,  with  the  back  of  a  fpoon  ;  mince  the 
meat  of  the  tail  and  claws  very  fmall,  melt  yourbutter 
of  a  good  thicknefs,  pat  in  the  bruifed  part;  and  fhake 
it  well  together;  then  put  in  the  minced  meat,  with  a 
litrlc  nutmeg  grated,  and  a  fpoonful  of  whiieuine;  let 
it  juft  boil  up,  and  pour  it  into  boats,  or  over  your  ufh. 
No.    32.      ¥0  make  Shrimp  Sauce. 
Put  half  a  pint  of  mrimps,  clean  picked,  into  a  gill  of 
good  gravy;  let  it   boil  with  a  lump  of  butter  rolled  in 
flour,  and  a  fpoonful  of  red  wine. 

No.  3  j.  To  make  Oyjier  Sm.ee. 
Take  a  pint  of  oyfters  that  are  tofcrabfe  large,  put 
them  into  a  faucepan  with  their  own  HquoF,  a  bktdeof 
maee,  a  little  whole  pepper,  and  a  bit  of  lemon-peeJ ; 
let  them  flew  over  the  fire  till  the  oyficrs  are  plump;  pour 
all  into  a  clean  pan,  and  wafli  them  carJulh  one  by  one, 
out  of  the  liquor  ;  ftrain  about  a  gill  of  the  liquor  through 
a  fine  fieve,  and  the  fame  quantity  of  good  gravy,  cut 
naif  a  pound  of  frefh  butter  in  pieces,  roll  up  fome  in 
flour,  and  then  put  in  all  your  cyfters ;  fet  it  over  the 


OF    RO  ASTI  N  G.  ,9 

fire,  (hake  it  round  often  rill  it  boils,  and  add  a  fpoonful 
of  white  wine;  let  it  juft  boil,  and  pour  it  into  your 
bafon  or  boat. — Many  people  add  an  anchovy,  which 
greatly  enriches  the  fauce. 

No.  34.      To  rtake  Anchovy  Sauce, 
Strip  an  anchovy,  bruife  it  very  line,  put  it  into  half  a 
pint  of  gravy,  a  quarter  of  a  pound  of  butter  roiled  in 
noiir,  a  fpoonful  of  red   wine,  and  a  tea   fpoontul  of  cat- 
fup  ;  boil  all  together,  till  it  is  properly  thick,  and  fer\e 
it  up. — Add  a  little  lemon  juice,  if  you  pleafe. 
No.  35.      To  make  a  good  Fijh  Sauce. 
Take  half  a  pint  of  water,  two  anchovies  fpiif,  a  clove, 
a  bit   of  mace,  a  little  lemon-peel,  a  few  pepper  corns, 
and  a  large  fpoonful   of  red  wine;   I  oil  all  together,  till 
your  anchovy  is  diflblved;  then  ftrain  it  off",  and  thicken 
it  with  butter  rolled  in  flour.     This  is  the  beft  fauce  for 
flcaie,  maids,  or  thornback. 

N.  B.    For   other  particular  Sauces ,  fee  the  Receipts  fo 
different  djhes. 


CHAP    II. 
O  F    RO  ASTI  N  G. 

General  Rules  to  be  obferved  in  Roafling. 

Your  fire  mull  be  made  in  proportion  to  the  piece  yon 
are  to  drefs ;  that  is,  if  it  be  a  little1  or  thin  piece,  make 
a  fmall  brilk  fire,  that  it  may  be  done  quick  and  nice; 
but  if  a  large  joint,  obferve  to  lay  a  good  fire  to  cake, 
and  let  it  be  always  clear  at  the  bottom.  Allowing  a 
quarter  of  an  hour  for  every  pound  of  meat  at  a  fleady 
fire,  your  expectations  will  hardly  ever  fail,  from  a  firloin 
of  beef  to  a  fmall  joint  :  Neverthelefs,  1  (hall  mention 
fome  few  obfervations  as  to  Beef,  Mutton,  Lamb,  Veal, 
Pork,  &c. 

&  BUTCHERS 


20  OF    ROASTING. 

BUTCHERS'  MEAT. 

To  roaft  Beef. 

If  it  be  a  (jrfoia  or  chump,   butter   a  piece  of  wri'ing- 
pape.,  and  fatten  on   the  back  of  your   n  'mail 

ikewers,  and  lay  it  dc'wQ  to  a  fcaking  nre,  at  a 
cliitance.  As  Fdon  as  \  our  me,at  is  warm,  dufl  on  '--me 
flour,  and  bafte  it  with  butter;  then  fprinkle  feme  fair, 
and,  at  times,  b3tle  it  with  what  comes  from  it.  About 
a  quarter  of  an  hour  before  you  nke  if  Dp,  remove  the 
pap€r,  duft  on  a  little  flour  and  bane  ir  with  a  piece  of 
butter,  that  it  may  go  to  table  uith  a  good  f.-oth.  Gar- 
nifh  your  difh  vvith  fcraped  hoife-radilh,  and  ferve  it  up 
with  potatoes,  brocoii,  French  beans,  cauliflower,  or 
celery. 

To  roaft  Mutton. 

If  a  chine,  or  faddie  of  mutton,  let  the  (kin  be  raifed, 
and  then  fkeu  ered  en  again  ;  this  will  prevent  it  from 
fcorching,  and  make  it  eat  meliow  :  a  quarter  of  an  hour 
before  you  take  it  up,  take  off  the  fkin,  dull  on  f  nne 
flour,  bafte  it  with  I  utter,  and  fprinkie  on  a  little  fair. 
As  the  chine,  faddie,  and  leg,  are  the  larger!  joints,  they 
require  a  irronger  fire  than  the  fhoulder,  neck,  or  loin. 
Garnifh  it  with  fcraped  horfe-radifh  ;  and  ferve  it  up 
with  potatoes,  brocoii,  French  brans,  cauliflower,  water- 
crefTes,  horfe-radifh,  pickled  cabbage,  and  other  pickles. 

Serve  up  a  moulder  of  mutton  with  onion  fauce. — See 
the  Sauce  Articles,  No,  2y 

To  roafi  Mutton    Venifon  Fajhion. 

Take  a  hind  quarter  of  fat  Mutton,  and  cut  the  leg 
like  a  haunch;  lay  it  in  a  pan  with  the  backiideofit 
down.;  pour  a  bottle  of  red  wine  over  it,  and  let  ir  lie 
twenty-four  ho*urs ;  then  fpit  it  and  bade  it  with  the  fame 
liquor  and  butter  all  the  time  it  is  roafting,  at  a  good 
quick  fire,  and  two  hours  and  an  half  will  do  it.  Have  a 
little  good  gravy  in  a  boat,  and  currant  jelly  in  another. 
— See  No.  i  or  No.  5 — A  good  fat  neck  of  mutton  eats 
finely  done  thus. 

A  Shoulder  or  Leg  of  Mutton  fluffed. 

Stuff  a  leg  of  mutton  with  mutton  fuet,  fait,  pepper, 
nutmeg,  grated  bread,  and  yelks  of  eggs  ;  then  ftkk  it 
all  over  with  cloves,  and  roalf.  it  ;  when  it  is  about  half 
done,  cut  off  feme  of  the  under-lide  of  the  flelhy  end  ia 


OF  ROASTING.  21 

little  bits;  put  thofe  into  a  pipkin  with  a  pint  of  oyfters, 
liquor  and  all,  a  little  fait  and  mace,  and  half  a  pint  of 
hot  water ;  flew  them  till  half  the  liquor  is  wafted,  then 
put  in  a  piece  of  butter  rolled  in  flour,  (hake  all  together, 
and  when  the  mutton  is  enough,  take  it  up;  pour  the 
fauce  over  it,  and  fend  it  to  table. 

To  roaft  a  Breaft  of  Mutton  ivitb  Forced  M<- at. 

A  breaft  of  mutton  dreffed  thus  is  very  good;  the 
forced-meat  muft  be  put  under  the  (kin  at  the  end,  and 
then  the  fkin  pinned  down  with  thorns;  before  you  dredge 
it,  w'afn  it  over  with  a  bunch  of  feathers  dipped  in  eggs, 
Garnifh  with  lemon,  and  put  good  gravy  in  the  dim. — 
The  forced-meat  may  be  the  fame  as  in  the  laft  receipt. 
To  roaft  a  Tongue,  or  Udder. 

Parboil  it  firft,  then  roaft  it  :  ftick  eight  or  ten  cloves 
about  it;  bafte  it  with  butter,  and  fend  it  up  with  gravy 
and  fweet  fauce.  An  udder  eats  very  well  clone  the  fame 
way. 

To  roaft  Lam b. 

Lay  it  down  to  a  clear  good  fire  that  will  want  little 
ftirring ;  then  bafte  it  with  butter,  and  fprinkle  on  a  little 
fait  and  parfley  fhrei  fine.  Send  it  up  to  table  with  a 
nice  fallad,  mint  fauce,  green  peas,  French  beans,  or 
cauliflower. — See  Sauce,  No.  28. 

To  roaft  Veal. 

When  you  roaft  the  loin  or  fillet,  paper  the  udder  of 
the  fillet,  to  preferve  the  fat,  and  the  back  of  the  loin  to 
prevent  it  from  fcorching;  lay  the  meat  at  firfl  fomedift- 
ance'from  the  fire,  that  it  mar  foak  ;  bafte  it  well  with 
butter,  then  duft  on  a  little  flour.  When  it  has  foaked 
fome  time,  then  draw  it  near  the  fire:  and  a  litile  before 
you  take  it  up,  bafte  it  again.  Moft  people  choofe  to 
ftufF  a  fillet.  The  breaft  you  muft  roaft  with  the  caul  on, 
and  the  fweetbrcad  lkewercd  on  the  back-fide.  When  it  is 
near  enough,  take  oft' the  caul,  and  bafte  it  with  butter. 
It  is  proper  to  have  a  toaft  nicely  baked,  and  laid  in  the 
difti  with  a  loin  of  veal.  Garni  in  with  lemon  and  bar- 
berries. 

The  (luffing  of  a  fillet  of  veal  is  made  in  the  fnllow- 
*no-  manner:  take  about  a  pound  of  grated  bread,  halt  a 
pound  of  fuef,  fome.,. par/ley,  fh red  fine,  thyme,  marjo- 
ram, or  favory,  which  >ou  like  beft,  a  little  grated  nut- 


22  OF   RCA  STING. 

meg,    lemon-peel,  pepper  and   fair,  and  ljiix  thefe  well 
together,  with  whites  and  yelks  of  eggs. 
To  ro.ift  Pork. 

Pork  requires  more  doing  than  any  other  meat  ;  and  it 
is  belt  to  fprinkle  it  with  a  little  fait  the  nigh,  before  you 
ufe  it  (except  on  the  rind,  which  mull  never  be  faked), 
and  hang  it  up  ;  by  that  means  it  will  take  off  the  faint, 
fickly  tafte. 

When  you  road  a  chine  of  pork,  'ay  it  down  to  a  good 
fire,  and  at  a  proper  diftance,  that  ic  may  be  well  foaked. 

A  fpare-rib  is  to  be  roalted  with  a  fire  that  is  not  too 
ftrong,  but  clear;  when  you  lay  it  down,  duft  on  fome 
flour,  and  bafte  it  with  butter:  a  quarter  of  an  hour  be- 
fore you  take  it  up,  fhred  fome  fage  fmall;  bafte  your 
pork,  ftrew  on  your  fage,  duft  on  a  little  flour,  and 
fprinkle  a  little  fak  before  you  take  it  up. 

A  loin  muff  be  cut  on  the  {kin  in  fmall  (freaks,  and  hen 
balk-d,  but  put  no  fl  ur  on,  which  would   make  the  fkin 
blifter:   Be   careful  that    it  is  jointed   before  you   lay  it 
down  to  the  fire. 

A  leg  of  pork  is  often  roafled  with  fage  and  onion, 
fhred  fine,  with  a  little  pepper  and  fait,  and  ftuffed  at  the 
knuckle:  with  gravy  in  the  dilli:  But  a  better  way  is 
this:  parboil  it  firft,  and  take  off  the  {kin  j  lay  it  down 
to  a  good  clear  fire  bafte  it  with  butter,  then  fhred  fome 
fage  fine,  and  mix  it  with  pepper,  fak,  nutmeg,  and 
bread  crumbs;  (lew  this  over  it  whilft  it  is  roafting  : 
Bafte  it  again  with  butter,  juft  before  you  take  it  up, 
that  it  may  be  of  a  fine  brown,  and  have  a  nice  froth  : 
fend  up  fome  good  gravy  in  the  difh,  and  ferve  it  up 
with  apple  fauce  and  potatoes. — SeeSai.ce,  No.  26. 
To  Stuff  a  Chine  oj  Beef. 

Make  a  ftumng  of  the  fat  leaf  of  pork,  parfley,  thyme, 
fage,  eggs,  and  the  crumbs  of  bread;  feafon  it  with 
pepper,  fait,  (ballots,  and  nutmeg,  and  fluff  it  thick  ; 
then  roait  it  gently,  and  when  it  is  about  a  quarter  roafted, 
cut  the  fkin  in  Hips.  Serve  it  up  with  apple  fauce,  as  in 
the  foregoing  receipt. 

To  rcaji  a  Pig. 

Spit  your  pig,  aud  lay  it  dou  n  to  a  clear  firr,  keptgood 
at  both  ends:  Put  into  the  belly  a  feu  fage  leaves,  a  lmle 
pepper  and  fait,  a  fmall  cruit  of  bread,  and  a  bit  cf  bu-t- 


OF     ROASTING.  23 

ter  ;  then  few  up  the  belly:  flour  it  all  over  very  well, 
and  do  fo  till  the  eyes  begin  to  {tart.  When  you  find  the 
Ikin  is  tight  and  crifp,  and  the  eyes  are  dropped,  put  two 
plates  into  the  dripping  pan,  to  fave  what  gravy  comes 
from  it  :  put  a  quarter  of  a  pound  of  butter  into  a  clean 
coarfe  cloth,  and  rub  it  all  over  till  the  flour  is  taken  quite 
olF;  then  take  it  up  into  your  dim,  take  the  fage,  &c. 
out  of  the  belly,  and  chop  it  fmall ;  cut  off  the  head, 
open  it,  and  take  out  the  brains,  which  chop,  and  put 
the  fage  and  brains  in  half  a  pint  of  good  gravy,  with  a 
piece  of  butter  roiled  in  flour  ;  then  cut  your  pig  down 
and  lay  it  flat  in  the  difh  ;  cut  off  the  two  ears,  and  lay 
one  upon  each  ftioulder  ;  take  off  the  under  jaw,  cut  it  in 
two,  and  lay  one  upon  each  fide  ;  put  the  head  between 
the  (boulders  ;  pour  the  gravy  out  of  the  plates  into  your 
fauce,  and  then  into  the  dim  ;  fend  it  up  to  the  table  gar* 
niihed  with  lemon,  and,  if  you  pieafe,  pap  fauce  in  a 
boat.     Sec  Sauce y  No.  27. 

GAME  AND  POULTRY. 

To  roafl  Ven:fon. 

After  the  haunch  of  venifon  is  fpitted,  take  a  piece  of 
butter,  and  rub  all  over  the  fat,  duft  on  a  little  flour, 
and  fprinkle  a  little  fait:  then  take  a  (heet  of  writing 
paper,  butter  it  well,  and  lay  over  the  fat  part  ;  put  two 
(heets  over  that,  and  tie  the  paper  on  with  fmall  twine  : 
Keep  it  well  balled,  and  let  there  be  a  good  foaking  fire. 
If  a  large  haunch,  it  will  take  near  three  hours  to  do  it. 
Five  minutes  before  you  fend  it  to  the  table,  take  off  the 
paper,  duft  it  over  with  a  little  flour,  and  bafte  it  with 
butter;  let  it  go  up  with  a  good  froth;  put  no  gravy  in 
the  difh,  but  fend  it  in  one  boat,  and  currant  jelly, 
melted,  in  another. 

I'd  roaji  a  Hare, 

Cafe  and  trr.fs  your  hare,  and  then  make  a  pudding 
thus  :  A  quarter -of  a  pound  of  beef  fuct,  minced  fine; 
as  much  breadcrumbs;  the  liver  chopped  fine  ;  parfley 
and  lemon  peel,  chopped  fine,  feafoned  with  pepper,  fait, 
and  nutmeg.  Moiftenit  with  aneog,  and  put  it  into  the 
hare;  few  up  the  belly,  and  la)  it  do^-n  to  a  good  fire. 
Let  your  dripping  pan  be  very  clean,  put  into  it  a  quart 
©f  milk,  and  iix  ounces  of  butter,  and  bafte  it  with  this 


m. 


24.  OF    ROASTING. 

till  the  whole  is  ufed  ;  about  five  minutes  before  you  take 
it  up,  dull  on  a  little  flour,  and  bafte  with  frefh  butter, 
that  it  may  go  to  table  with  a  good  froth.  Put  a  little 
gravy  in  the  difh,  and  the  reft  in  a  boat  ;  Garnifti  yoar 
difh  with  lemon.  See  Gravy,  No.  1,  or  No.  4. 
To   roufl  Rabbits. 

Bafte  them  with  good  butter,  and  dredge  them  with  a 
little  flour.  Half  an  hour  will  do  them,  at  a  very  quick 
clear  fire  ;  and  if  they  are  very  fmall,  twenty  minutes 
will  do  them.  Take  the  livers,  with  a  little  bunch  of 
parfley,  and  boil  them,  and  then  chop  them  very  fine, 
together.  Melt  fome  good  butter,  and  put  half  the  liver 
and  parfley  into  the  butter;  pour  it  into  the  dilh,  and 
garnifh  the  difh  with  the  other  half.  Let  the  rabbits  be 
done  of  a  fine  light  brown. 

To  roaft  a  Rabbit ',  Hare  Fafliion. 

Lard  a   rabbit    with  bacon,  put  a  pudding  in  its  belly, 
and  roaft  it  as  you  do  a  hare,  and  it  eats  very  well.    Send 
it  up  with  gravy  fauce.     See  Gravy,  No.    1 ,  or  No.  4. 
To  roaji  a  Turkey,  Goofe,  Duck,  Fouul,  &c. 

When  you  roaft  a  turkey,  goofe,  fowl,  or  chicken, 
lay  them  down  to  a  good  fire.  Singe  them  clean  with 
white  paper,  bafte  them  with  butter,  and  duft  on  fome 
flour.  As  to  time,  a  large  turkey  will  take  an  hour  and 
twenty  minutes ;  a  middling  one  a  full  hour;  a  full  grown 
goofe,  if  young,  an  hcur;  a  large  fowl,  three  quarters  of 
an  hour  ;  a  middling  one  half  an  hour;  and  a  fmall  chick- 
en, twenty  minutes ;  but  this  depends  entirely  on  the 
goodnefsof  your  fire. 

When  your  fowls  are  thoroughly  plump,  and  the  fmoke 
oraws  from  the  breaft  to  the  fire,  you  may  be  fure  that 
they  are  very  near  done.  Then  bafte  them  with  butter; 
duft  on  2  very  little  flour,  and  as  foon  as  they  have  a 
good  froth,  fervethem  up. 

Gce(e  and  ducks  are  commonly  feafoned  with  onions, 
fage,  and  a  little  pepper  and  fait. 

A  turkey,  when  roafted,  is  generally  fluffed  in  the 
craw,  with  forced  meat  or  the  following  ftuiiing  ;  Take  a 
pound  of  veal,  as  much  grated  bread,  half  a  pound  of 
fuet,  cut  and  beat  very  fine,  a  little  parfley,  with  a  fmall 
matter  of  thyme,  or  favory,  two  cloves,  half  a  nutmeg, 
grated,  a  tea  fpooniulof  (hred  lemon-peei,  a  little  pepper 
and  fait,  and  the  yelks  of  two  eggs. 


///<//?    </  |  /?//{>//      lilt  fit  ,■//(/  ■  Ji/Yfjlllh. 


4  N*m  rr'Mafnl  fmss^I  rbrRoartfcfrer 

Jh  Mine. 


farm 


P»i\.*     IViAIV    ~ -**..-.- 


c 


A Tuikt v  tcr  Jtctslin ,/ . 


/L'fiirkeu  rrTnrl  for  Boil'ma 


A  t'tuckm  crFcul  firltruslino 


-AJHtsasant  4  rPitrbidai 


hccJc t ,/- gr  Snips  ^%  l Hw* 


. 


OF    ROASTING..  25 

Sauce  for  a  turkey.  Good  gravy  in  a  boat ;  and  either 
bread,  onion,  or  oyfter  fauce,  in  a  bafon.— See  Gravy, 
No.  1,  andNo.  4. — Sauce,  No.  25,   No.  27.  and  No.  33. 

<SW<r  for  a  goofe.  A  litle  good  gravy  in  a  boar,  •  -,pple 
fauce  in  a  baton,  and   muftard. — See  Sauce,  No.  26. 

Sauce  for  a  duck.  A  little  gravy  in  the  dim,'  and  oni- 
ons, in  a  tea-cup. — See  Gravy,  No.  j,  or  No.  4. 

Sauce  for  fowls.  Parfley  and  butter  ;  or  gravy  in  the 
dilh,  and  either  bread  fauce,  oyfter  fuice,  or  egg  fauce, 
in  a  bafon. — See  a  variety  of  other  Sauces  for  Poultry^ 
among  the  Sauce  Articles,  Chap.  I. 

A  fowl  or  1  nrhy  roajled  with  Chcfnuis. 

Road  a  quarterofa  hundred  of  chefnuts,  and  peel  them;, 
fave  out  eight  or  ten,  the  reft  bruife  in  a  mortar,  with  the 
liver  of  a  fowl,  a  quarter  of  a  pound  of  ham,  well  pound- 
ed, and  fweet  herbs  and  parfley,  chopped  fine  :  Seafon  it 
with  mace,  nutmeg,  pepper,  and  fait  :  mix  all  thefe  to- 
gether, and  put  them  into  the  belly  of  your  fowl :  Spit  it, 
:  d  tie  the  neck  and  vent  clofe.  For  fauce,  take  the  reft 
of  the  chefnuts,  cut  them  in  pieces,  and  put  them  into  a" 
ftroig  gravy,  with  a  glafs  of  white  wine:  1  hicken 
with  a  piece  oi  butter  rolled  in  flour.  Pour  the  fauce  in 
the  dim,  and  «arnim  with  orange  and  water-credos. 
To  roajl  a  green  Go'Je  with  preYn  Sauce. 

Roaft  your  goofe  nicely  ;  in  the*  mean  time,  make  your 
fauce  thus :  take  half  a  pint  of  the  juice  of  forrel,  a  fpoon- 
ful  of  white  wine,  a  little  grated  nutmeg,  and  fome 
grated  bread  ;  boil  this  over  a  gentle  fire,  and  fweeten  it 
with  pounded  fugar,  to  your  tafte ;  let  your  goofe  have 
a  good  froth  on  it  before  you  take  it  up;  put  fome  good 
itrong  gravy  in  the  dilh,  and  the  fame  in  a  boat.  Gainith 
with  lemon. 

The  German  way  ofdnjfiv?  Fowls. 

Take  a  turkey  or  fowl, duff  the  bread  wjrth  what  force- 
meal  you  like,  fill  the  body  with  roaft ed  chefnuts,  peeled, 
and  lay  it  down  to  roaft:  take  half  a  pint  of  good  gravy, 
with  a  little  piece  of  butter  rolled  in  flour;  boil  thefe  to- 
gether with  fome  fmall  turnips  and  faufages  cut  in  dices., 
and  fried  or  boiled.     GamiOi  with  chefnuts. 

Nate,     You  may  drefs  ducks  the  fame  way. 
To  rcaji    Pigeons. 

Take  a  little  pepper  and  fait,  a  fmall  piece  of  butter 
and  fome  parfley  cut  fmall;  mix  thefe  together,  put  them 
C 


26  OF    ROASTING. 

into  the  bellies  of  your  pigeons,  tying  the  neck  ends  tight ; 
take  another  firing,  fallen  one  end  of  it  to  their  legs  and 
rumps,  and  the  other  to  the  mantle  piece.  Keep  them 
conflantly  turning  round,  and  bafte  them  with  butter. 
When  they  are  done,  take  them  up,  lay  them  in  a  dim, 
and  they  will  fwim  with  gravy. 

Wild  Duchy    Wigeonsy  or  Teal. 

Wild  fowl  in  general  are  liked  rather  under  done:  and 
if  your  fire  is  very  good  and  brifk,  a  duck  or  wigeon  will 
be  done  in  a  quarter  of  an  hour;  for  as  foon  as  they  are 
well  hot  through,  they  begin  to  lofe  their  gravy,  and  if 
not  drawn  off  will  eat  hard.  A  teal  is  done  in  little  mora 
than  ten  minutes. 

To  roaft Woodcocks  or  Snipes. 

Spit  them  on  a  fmall  bird  fpit;  flour  them,  and  bafte 
them  with  butter  :  have  ready  a  flice  of  bread  toafted 
brown,  which  lay  in  a  dim,  and  fet  it  under  your  birds, 
for  the  trail  to  drop  on.  When  they  arc  enough,  take 
them  up,  and  lay  them  on  the  toaft  ;  put  fome  good  gravy 
in  the  dilh,  ami  fome  melted  butter  in  a  cup.  Garnifh 
with  orange  or  lemon. 

To  roaft  Quails. 

Trufs  them,  and  fluff  their  bellies  with  beef  fuet  and 
fweet  herbs,  Hired  very  fine,  and  fcafoned  with  a  little 
fpice :  When  they  grow  warm,  bafte  them  with  fait  and 
water,  then  dredge  them,  and  bafte  them  with  butter. 
For  fauce,  diffolve  an  anchovy  in  good  gravy,  with  two 
or  three  fhallcts,  fhred  very  fine,  and  the  juice  of  a  Seville 
orange  ;  difh  them  up  in  this  fauce, and  garnifn  your  difh 
with  fried  bread  crumbs  and  lemon  ;  fend  them  to  tabic 
as  hot  as  poffible. 

To  roaft  Theafants. 

Take  a  brace  of  pheafants,  lard  them  with  fmall  lards 
of  bacon  :  butter  a  white  piece  of  paper,  and  put  over  the 
breads,  and  about  ten  minutes  before  they  are  done  take 
off  the  paper;  flour  and  bade  them  with  nice  butter,  that 
they  may  go  to  table  with  a  fine  froth  :  Put  good  gravy  in 
the  difh,  and  bread  fauce,  as  for  partridges,  in  a  boat; 
garnifh  your  dim  with  lemon. — S?e  Sauce,  No.  27. 
To  roaft  Partridges. 

When  they  are  a  little  under  roafted,  dredge  them  with 
flour,  and  bafte  them  with  frefh  butter:  let  them  go 
to  table  with  a  fine  froth,   putting  gravy  fauce  in  th« 


OF    ROASTING.  27 

dim,   and  bread    fauce  in   a    bafon. — See    Sauce,    No. 
27, 

To  roaji  Plovers, 

Green  plovers  are  roafted  as  you  do  woodcocks  :  lay 
them  upon  a  toaft,  and  put  good  gravy  fauce  in  the  difli. 
Grey  plovers  are  roafted,  or  ftewed,  thus:  Make  a  force- 
meat of  artichoke  bottoms,  cut  fmall,  feafoned  with  pep- 
per, fait,  and  nutmeg  :  Stuff  the  bellies,  and  put  the 
birds  into  a  faucepan,  with  a  good  gravy,  juft  to  cover 
them,  a  glafs  of  white  wine,  and  a  blade  of  mace;  cover 
them  clofe,  and  (tew  them  foftly  till  they  are  tender;  then 
take  up  your  plovers  into  the  difh  ;  put  in  a  piece  of  but- 
ter rolled  in  flour,  to  thicken  your  fauce;  let  it  boil  till 
fmooth:  fqueeze  in  a  little  lemon;  fcum  it  clean,  and 
poui  it  over  the  birds.  Garnifh  with  orange. 
7o  roaji  Larks. 

Trufs  your  larks  with  the  legs  acrofs,  and  put  a  fagc 
leaf  over  the  breaft;  put  them  upon  a  long  fine  fkevver, 
and  between  every  lark  a  little  piece  of  thin  bacon  ;  then 
fie  the  fkewer  to  a  fpir,  and  roaft  them  at  a  quick  clear 
fire;  bafte  them  with  butter,  and  ftrew  over  them  fomc 
crumbs  of  bread,  mixed  with  flour;  fry  fome  bread 
crumbs,  of  a  nice  brown,  in  a  bit  of  butter;  lay  your 
larks  round  in  your  difh,  the  bread  crumbs  in  the  middle, 
with  a  fliced  orange  for  garnilh.  Send  good  gravy  in  a 
boat. 

To  roaji  Ortolans. 

You  may  lard  them  with  bacon,  or  roaft  them  without, 
putting  a  vine  leaf  between  each ;  fpit  them  fideways, 
bafte  them  with  butter,  and  ftrew  bread  crumbs  on  them, 
while  roafting :  Send  them  to  table  with  fried  bread 
crumbs  around  them,  garnifhed  with  lemoja,  and  a  good 
gravy  fauce  in  a  boat. 

To  drefs  Ruffs  and  Riefs. 

Draw  them,  and  trufs  them  crofs-legged,  as  you  do 
fnipes,  and  fpit  them  the  fame  way;  lay  them  upon  a 
buttered  toaft,  pour  good  gravy  into  the  dim,  and  ferve 
them  up  quick. 

OF    FISH. 

To  roaji  a  Cod's  Head. 
Wafh  and  fcore  the  head  very  clean,  fcotch  it  with  1 


2§  OF    ROASTING. 

•- 

knife,  drew  a  little  fait  on  it,  and  lay  it  before  the  fire; 
throw  away  the  water  that  runs  from  it  the  firft  half  hour, 
then  flrew  on  it  fome  nutmeg,  cloves,  mace,  and  fait, 
and  bafte  it  often  with  butter.  Take  all  the  gravy  of  the 
fifh,  white  wine  and  meat  gravy,  fome  horfe-raddifh, 
fhallots,  whole  pepper,  cloves,  mace,  nutmeg,  and  a  bay 
leaf  or  two;  boil  this  liquor  up  with  butter,  and  the  liver 
of  the  rlfh  boiled,  broke,  and  {trained  into  it,  with  the 
yelks  of  two  or  three  eggs,  oyfters,  fhrirr.ps,  and  balls 
made  of  fifh  ;  put  fried  fifh  round  it.  Garnilli  with  lemon 
and  horfe  radifh. — Or  you  may  ufe  the  fauce,  No.  31,  or 
either  of  the  four  following  numbers,  which  ever  is  mod 
agreeable. 

To  roaft  a  Pike. 

Take  a  large  vWc,  gut  it,  clean  it,  and  lard  it  with 
ed  and  bacon,  as  you  lard  a  fov*<l;  then  take  thyme,  fa- 
viry,  foir,  mace,  nutmeg,  fome  crumbs  of  bread,  beef 
fuet,  and  paifley,  all  fhred  very  fine,  and  r?:ix  it  up -with 
raw  eggs;  make  it  into  a  long  pudding,  and  put  it  into 
rfee  belly  of  your  pike;  few  up  the  belly,  and  difTolve 
three  anchovies  in  butter,  to  baite  it  with;  put  two  laths 
on  each  file  the  pike,  and  tie  it  to  the  fpit :  Melt  butter 
thick  for  the  fauce  (or,  if  you  pleafe  oyiler  fauce),  and 
bruife  the  pudding  in  it.  Garnifh  with  lemon. — See  Sauce, 
No,  33. 

To   roa/i   an  Eel. 

Scour  the  eel  well  with  fait  ;  ikin  him  almoft  to  ths 
tail;  then  gut,  wafh,  and  dry  him  :  Take  a  quarter  of  a 
poDiid  of  fuei,  fhr-d  as  fine  as  pcffible,  fweet  herbs,  an.d 
a  fhallor,  and  mix  them  together,  with  fait,  pepper,  and 
nutmeg;  fcotch  your  eel  on  both  fides,  wafh  it  with 
yelk*  of  eggs, ,  lay ToqSC  feafoning  over  it,  fluff  the  beily 
with  it,  then  draw  the  fkin  o\  er  it,  and  tie  it  «o  the  fpit ; 
bafte  it  with  butter,  and  make  the  fauce  of  anchovies  and 
butter  melted. — See  Sauce,  No.  34,  or  35. 

Any  other  river  or  fea  nTn,  that  are  large  enough,  may- 
be drefled  in  the  fame  manner. 


OF    BOILING.  *9 


CHAP.    Ill*, 
OF     BOILING. 


General  Rules  to  be  obferved  in  Boiling, 
Be  very  careful  that  your  pots  and  covers  are  well 
tinned,  very  clean,  and  free  from  fand.  Mind  that  your 
pot  really  boils  all  the  while  ;  otherwife  you  will  be  dif- 
appointed  in  drefling  any  joint,  though  it  has  been  a 
proper  tine  over  the  fire.  Frefh  meat  mould  be  put  in 
when  the  water  boils,  and  fait  meat  whilft  it  is  cold. 
Take  care  alfo  to  have  fufficient  room  and  water  in  the 
pot,  and  allow  a  quarter  of  an  hour  to  every  pound  of 
meat,  let  it  weigh  more  or  lefs. 

BUTCHERS'    MEAT. 

To  boil  Beef  cr  Mutton* 

When  your  meat  is  put  in,  and  the  pot  boils,  take 
care  to  fcum  it  very  clean,  otherwife  the  fcum  will  boil 
down,  (tick  to  your  meat,  and  make  it  look  black. 
Send  up  your  diflv  with  turnips,  greens,  potatoes,  or 
carrots.  If  it  is  a  loin  or  leg  of  mutton*  you  may  alfo 
put  melted  butter  and  capers  in  a  boat. 
To  boil  a  Leg  of  Fork, 

A  leg  of  pork  muft  lie  in  fait  fix  or  feven  days  ;  after 
which  put  it  in  the  pot  to  be  boiled,  without  ufing  any 
means  to  rrelhen  it.  It  requires  much  water  to  fwim  in 
over  the  fire,  and  alfo  to  be  fully  boiled ;  fo  that  care 
fhould  be  taken  that  the  fire  does  not  flacken  v  hile  it 
is  drefling.  Serve  it  up  with  a  peafe  pudding,  melted 
butter,  muftard,  buttered  turnips,  carrots,  or  greens. 

N.  B,  The  other  joints  of  the  fwine  are  moft  commonly 
roafted. 

To  boil  Pickled  Pork, 

Wafii  the  pork  and  fcrape  it  clean.    Put  it  in  when  the 
C2 


30  O  F    B  0  I  L  I N  G. 

water  is  cold,  and  boil  it  till  the  rind   is  tender.     It    is 
to  be  ferved  up  always  with   boiled  greens,  and  is  com* 
monly  a  fauce  of  itfelf  to  roafted  fowls  or  veal. 
To  boil  Veal. 

Let  the  pot  boil,  and  have  a  good  fire  when  you  put  in 
the  meat ,  be  fur-  to  fcum  it  very  clean.  A  knuckle  of 
veal  will  take  more  boiling  in  proportion  to  its  weight, 
than  any  other  joint,  becaufe  the  beauty  is  to  have  aii  the 
griftles  foft  and  tender. 

You  may  either  fend  up  boiled  veal  with  parfley  and 
butter,  or  with  bacon  and  greens. — See  Sauce,  No.  29. 
To  boil  a  Calf's  Head. 

The  head  mud  be  picked  very  clean,  and  foaked  in  a 
large  pan  of  water,  a  coafidcrable  time  before  it  is  put  into 
the  pot.  Tie  the  brains  up  in  a  rag,  and  put  them  into 
the  pot  at  the  fame  time  with  the  head;  fcum  the  pot 
well;  then  put  in  apiece  of  bacon  in  proportion  to  the 
.number  of  people  to  eat  thereof.  You  will  find  it  to  b« 
enough  bv  the  tendernefs  of  the  flefh  about  that  part 
that  joined  to  the  neck.  When  enough,  you  may  grill  it 
before  the  fire,  or  ferve  it  up  with  melted  butter,  bacon, 
and  greens  ;  and  with  the  brains  mafhed  and  beat  up  with 
a  little  butter,  fait,  pepper,  vinegar,  or  lemon,  fage,  and 
parfle)  ,  in  a  feparate  plate,  and  the  tongue  flit  and  la;d 
in  the  fame  plate ;  or  ferve  the  brains  whole,  and  the 
tongue  flit  down  the  middle. 

To  boil  Lamb. 

A  leg  of  lamb  of  five  pounds  will  not  be  boiled  in  hC& 
than  an  hour  and  a  quarter;  and  if,  as  it  ought  to  be, 
it  is  boiled  in  a  good  deal  of  water,  and  your  pot  be 
kept  clean  fcummed,  you  may  difn  it  up  as  white  as  a 
curd.  Send  it  to  table  with  dewed  fpinach;  and  melted 
butter  in  a  boat. 

To  boil  a  Neat's  Tongue. 

A  dried  tongue  mould  be  foaked  over  night;  when 
you  drefs  it,  put  it  in  cold  water,  and  let  it  have  room; 
it  will  take  at  leaft  four  hours.  A  green  tongue  out  of 
the  pickle  need  not  be  foaked,  but  it  will  require  near 
the  fame  time.  An  hour  before  you  dith  it  up,  take  it 
cut  and  blanch  it,  then  put  it  into  the  pot  again,  till  you 
want  it;  this  will  make  it  eat  the  tenderer. 
To  boil  a  Ham. 

A  ham  requires  a  great  deal  of  water,  therefore  put  it 


OF    BOILING,  ai 

into  the  copper,  cold,  and  let  it  fimmer  for  two  hours, 
and  allow  a  full  quarter  of  an  hour  to  every  pound  of  ham; 
by  this  means  your  ham  w  ill  eat  tender  and  well. 

A  dry  ham  fhould  be  foaked  in  water,  over  night ;  a 
green  one  docs  not  require  (oa king.  Take  care  they  are 
well  cleaned  before  you  Ore's  them. 

Before  you  fend  a  ham  to  table,  take  offthe  rind,  and 
fprinkle  it  over  with  bread  crumbs,  and  put  it  in  an  oven 
for  a  quarter  of  an  hour  :  or  you  may  crifp  it  with  a  hoc 
falamander. 

To  boil  a  Haunch  of  Fe?iifon. 

Salt  the  haunch  well,  and  let  it  lay  a  week  ;  then  boil 
it  with  a  cauliflower,  fome  turnips,  young  cabbages,  and 
beet  roots  ;  lay  your  venfion  in  the  difh,  difpofe  the  gar- 
den things  round  it.,  in  feparate  plates,  and  fend  it  to  table, 

GAME  AND  POULTRY. 

To  boil a  Turkey ,  Fowl,  Goofe,  Duck,  Sec. 

Poultry  are  bell  boiied  by  themfeives,  and  in  a  good 
deal  of  water;  (cum  the  pot  clean,  and  you  need  not  be 
afraid  of  their  going  to  table  of  a  bad  colour.  A  large 
turkey,  with  a  force-meat  in  his  craw,  will  take  two 
hours;  one  without,  an  hour  and  a  half;  a  hen  turkey, 
three  quarters  of  an  hour;  a  large  foul,  forty  minutes  ; 
a  fmali  one,  half  an  hour  ;  a  large  chicken,  twenty  mi- 
nutes ;  and  a  fmall  one  a  quarter  of  an  hour.  A  full 
grown  goofe,  faked,  an  hour  and  a  half;  a  large  dack, 
near  an  hour. 

Sauce  for  a  boiled  Turkey.  Take  a  little  water,  a  bit 
of  thyme,  an  onion,  a  blade  of  mace,  a  little  lemon-peel, 
and  an  anchovy  :  boil  thefe  together  and  ftrain  them 
through  a  fieve,  adding  a  little  melted  butter.  Fry  a 
hw  faufages  to  lay  round  the  difh,  and  garnifh  with  le- 
mon.— Or  you  may  ufe  the  Gravy,  No.  4,  or  the  Oyjler 
Sauce,  No.  $3,  made  with  white  gravy. 

Sauce  for  a  Foil  I '.  Parflsy  and  butter;  or  white  oyf- 
ter  fauce. — See  Sauce,  No.  -$■§,  or  No.   1  7. 

Sauce  for  a  Gotfe.  Onions,  or  cabbage,  firft  boiled, 
and  then  ftewed  in  butter  for  a  few  minutes.-— Sec  Sauce, 
No.  26. 

Sauce  for  a  Duck.  They  fhould  be  fmothered  in  oni- 
ons.— See  Sauce >  No,  25, 


32  O  F    B  O  I  LI  N  G. 

For  Poultry  there  is  alfo  a  <vantty  of  other  Sauces  among 
the  Sauce  Articles* 

Chickens  boiled  with  Celery  Sauce, 

Pat  two  fine  chickens  in  a  faucepan,  to  boil,  and  in 
the  mean  tiane  prepare  the  fauce  ;  take  the  white  part  of 
two  bunches  of  celery,  cut  about  an  inch  and  a  half  long, 
and  boil  it  till  it  is  tender  ;  ftrain  off  the  water,  and  put 
the  celery  into  a  ftew-pan,  with  half  a  pint  of  cream,  and 
a  piece  of  butter  rolled  in  flour;  feafon  with  pepper  and 
{alt ;  Jet  it  over  a  clear  fire,  and  keep  it  ftirring  till  it 
is  fmooth,  and  of  a  good  thicknefs.  Have  ready  half  a 
dozen  ralliers  of  bacon ;  take  up  your  chickens,  pour 
your  fauce  into  the  dim,  and  put  the  ralliers  of  bacon  and 
diced  lemon  round. 

To  hoi!  Pigeons, 

Let  the  pigeons  be  boiled  by  themfelves  for  about  a 
quarter  of  an  hour  ;  then  boil  a  proper  quantity  of  bacon, 
cut  fquare,  and  lay  it  in  the  middle  ofthedifh.  Ste«v 
fome  fpinach  to  put  round,  and  lay  the  pigf  ons  on  the 
fpinach.  Garnifh  with  parfley  dried  crifp  before  the  fire. 
To  boil  Rabbits. 

Trufs  your  rabbits  clofe,  and  boil  them  off  white.  Foi 
fauce,  take  the  livers,  which,  when  boiled,  bruife  with  a 
fpoon  very  fine,  and  take  out  all  the  firings ;  put  to  this 
fome  good  veal  broth,  a  little  parfley  fhred  fine,  and  fome 
barberries  clean  picked  from  the  ftalks ;  feafon  it  with 
mace  and  nutmeg  ;  thicken  it  with  a  piece  of  butter  rolled 
in  flour,  and  a  little  white  wine  :  Let  your  fauce  be  of  a 
good  thicknefs,  and  pour  it  over  your  rabbits.  Garnifti 
with  lemons  and  barberries. 

To  boil  Rabbits  <with  Onions, 

Trufs  your  rabbits  fnort,  with  the  heads  turned  over 
their  moulders  ;  Let  them  be  boiled  offvery  white.  Serve 
them  up  with  the  Onion  Sauce,  No.  25,  and  gainifh  with 
lemon  and  raw  parfley. 

''To boil  Woodcocks  or  Snipes. 

Boil  them  either  in  beef  gravy,  or  good  ftrong  broth, 
made  in  the  belt,  manner;  put  your  gravy,  when  made 
to  your  mind,  into  a  faucepan,  and  feafon  it  with  fait — 
take  the  guts  of  your  fnipes  out  clean,  and  put  them  into 
your  gravy,  and  let  them  boil;  let  them  be  covered  clofe, 
and  kept  boiling,  and  then  ten  minutes  will  be  fafficient. 


O  F    BOILING.  33 

In  the  mean  time  cut  the  guts  and  liver  fmall.  Take  a 
ferial]  quantity  of  the  liquor  your  fnipes  are  boiled  in,  and 
Hew  the  guts  with  a  blade  of  mace,  'lake  fome  crumbs 
of  bread  (about  the  quantity  of  the  infide  of  a  ftale  roll), 
and  have  them  ready  fried  crifp  in  a  little  frefh  butter  ; 
when  they  are  done,  let  them  itand  ready  in  a  plate  be- 
fore the  fire.  When  your  fnipes  or  woodcocks  are  ready, 
take  about  half  a  pint  of  the  liquor  they  are  boiled  iu  and 
pus  two  fpoonfuls  of  red  wine  to  the  guts,  and  a  lump  of 
butter  rolled  in  flour,  about  as  big  as  a  walnut  ;  fet  them 
on  the  fire  in  a  faucepan.  Never  ftir  it  with  a  fpoon,  but 
fhake  it  well  till  the  butter  is  melted  ;  then  put  in  your 
crumbs  ;  fhake  your  faucepan  well;  take  your  birds  up, 
and  pour  your  fauce  over  them. 

To  boil  Pheajants. 

Let  them  be  drefled  in  a  good  deal  of  water  ;  if  large, 
three  quarters  of  an  hour  will  do  them  ;  if  fmall,  half  an 
hour.  For  fauce,  ufe  (tewed  celery,  thickened  with 
cream,  and  a  piece  of  butter  rolled  in  flour,  a  little  fait, 
grated  nutmeg,  and  a  fpocnfui  of  white  wine  ;  pour  the 
fauce  over  them  ;  and  gamifh  with  orange  cut  in  quarters. 
To  boil  Partridges. 

Boil  them  quick,  and  in  a  good  deal  of  water;  a  quar- 
ter of  an  hour  will  do  them. 

For  Sauce.  Parboil  the  livers,  and  fcald  fome  parfley  ; 
Chop  thefe  fine,  and  put  them  into  fome  melted  butter ; 
fqueeze  in  a  little  lemon,  give  it  aboil  up,  and  pour  it 
ever  the  birds.     Garnifh  with  lemon. 

But  this  is  a  more  elegant  Sauce. 

Take  a  few  mutlirooms,  frefh  peeled,  and  wafli  them 
clean,  put  them  in  a  faucepan  with  a  Ifttle  fait,  fet  them 
over  a  quick  fire,  let  them  boil  up,  and  put  in  a  quarter 
of  a  pint  of  cream,  and  a  little  nutmeg;  fnake  them  to- 
gether with  a  very  little  piece  of  butter  rolled  in  flour, 
give  it  two  or  three  (hakes  over  the  fire  (three  or  four 
minutes  will  do),  then  pour  it  over  the  birds. 

OF    FISH. 

To  boil  a  Turbot. 
A  turbot  ought  to  be  put  into  pump  water,  with  fait 
and  vinegar,  tor  two    hours  before  it  is  dreffed.     In  the 
mean  time,  put  a  fufficiency  of  water  into  a  fifh  kettle, 


34  OF    BOILING. 

with  a  flick  of  horfe-radifh  iliced,  a  handful  of  fait,  and  a 
fsggot  of  herbs.  When  the  water  taites  of  the  feafoning, 
take  it  off  the  fire,  and  let  it  cool  a  little  to  prevent  the 
fifh  from  breaking.  Put  a  handful  of  fait  into  the  mouth 
and  belly  of  the  turbot,  put  it  into  the  kettle,  and  boil  it 
gently.  A  middling  turbot  will  take  about  twenty  mi- 
nutes. 

W!^n  it  is  enough,  drain  it  a  little  ;  lay  it  upon  a  difti 
fufficiently  large,  and  garnifh  with  fried  fmeits,  iliced 
lemon,  fcraped  horfe-radifh,  and  barberries. 

Sauce.  Lobfter  fauce,  anchovy  fauce,  and  plain  butter, 
infeparatebafons. — See  Sauce,  No.  31,  and  Ho.  34,  35. 

r*  boil  Cod. 

Gut  and  wafh  the  filh  very  clean  infide  and  out,  and 
rub  the  back  bone  with  a  handful  of  fait  ;  put  it  upon  a 
fifh  plate,  and  boil  it  gently  till  it  is  enough  ;  and  remem- 
ber always  t®  boil  the  liver  with  it.  Garnifh  with  fcrap- 
ed horfe-radifh,  fmall  fried  fhh,  and  fliced  lemon. 

Sauce.     Oyfter  fauce,  fhrimp  fauce,  or  lobltei  fauce, 
with  plain  melted  butter,  in  different  boats,  and  muftard 
in  a  tea-cup. — See  Sauce,  No.  31,  and  No.  34,  35* 
To  boil  a  Cod's  He^d. 

After  tying  your  cod's  head  round  with  packthread, 
to  keep  it  from  flying,  put  a  fiih  kettle  on  the  fire,  large 
enough  to  cover  it  with  water;  put  in  fome  fait,  a  little 
vinegar,  and  fome  horfe-radifh  fliced ;  when  your  water 
boils,  lay  your  filh  upon  a  drainer,  and  put  it  into  the 
kettle  ;  let  it  -bail  gently  till  it  rifes  to  the  furfacc  of  the 
water,  which  it  will  do,  if  your  kettle  is  large  enough  ; 
then  take  it  out,  and  fet  it  to  drain  :  Hide  it  carefully  off 
your  drainer  into  your  fifh  plate.  Garnifh  with  lemon 
and  horfe-radifh  fcraped. 

Have  oyfter  fauce  in  one  bafon,  and  fhrimp  fauce  ia 
another. — See  Sauce,  No.  32,  01*33. 
To  boil  Crimp  Cod. 

Cut  a  cod  into  fliccs,  and  throw  it  into  pump  water  and 
fait ;  fet  over  your  ftove  a  large  fifn  kettle,  or  turbot  pan, 
almoit  full  of  fpring  water,  and  fait  fufficient  to  make  it 
brackilh  ;  let  it  boil  quick,  then  put  in  your  flices  of 
cod,  and  krep  it  boiling  and  clean  fcummed ;  in  about 
eight  minuses  the  filh  will  be  enough  ;  then  take  the 
flices  carefully  up,  and  lay  them  on  a  fifh  plate.  Gar- 
nifh your  difti  with  horfe-radifh,  lemon,  and  green  parfley. 


OF    BOILING,  3r 

Send  fhrimp  fauce  in  one  boat,  and  oyfter  fauce  in  ano- 
ther.— See  Sauce,  No.    32  or  3$. 

You  may  if  you  pleafe,  take  fomeof  the  largeft  flices, 
flour  them,   and  broil  them   to   a   fine  brown,  and  fend 
them  in  a  diili  for  the  lower  end  of  the  table. 
To  boil  Skate, 

Great  care  muft  be  taken  in. cleaning  this  fifh  ;  andaa 
it  is  commonly  too  large  to  be  boiled  in  a  pan  at  once, 
the  beft  way  is  to  cut  it  in  long  flices,  crofs-wa)Ts,  about 
an  inch  broad,  and  throw  it  into  fait  and  water  ;  and  if 
the  water  boils  quick  it  will  be  enough  in  three  minutes. 
Drain  it  well,  and  ferve  it  up  with  butter  and  muftard  in 

one  bafon,  and  anchovy  or  foy  fauce  in  another. See 

Sauce,  No.  34,  or  No.  35. 

You  may,  if  you  pleafe,  place  fpitchcocked  eels  round 
about  the  fkate. 

To  hilSoah. 

Clean  the  foals  well,  and  having  laid  them  two  hours  in 
vinegar,  fait,  and  water,  dry  them  in  a  cloth,  and  then 
put  them  into  a  fi(h  pan  with  an  onion,  fome  whole  pep- 
per, and  a  little  fait.  Cover  the  pan,  and  let  them  boil 
till  enough.  Serve  them  up  with  anshovy  fauce,  arid 
butter  melted  plain;  or  with  fhrimp,  foy,  or  mufcle 
fauce. — See  Sauce,  No.  3  1,  32,  or  34.,  3  c. 
To  boil  Plaice  and  Flounders, 

Let  the  pan  boil ;  throw  fome  fait  into  the  water;  then 
put  in  the  ft  ill ;  and  (being  boiled  enough)  take  it  out 
with  a  flice,  and  drain  it  well.  Serve  it  up  with  horfe 
radifh  and  boiled  parfley ,  to  garnifh  the  edges  of  the  difh ; 
and  with  a  bafon  of  butter  melted  plain,  and  anchovy 
fauce;  or  butter  melted  with  a  little  catfup  or  foy. 
See  Sauce,  No.  34,  or  35, 

To  boil  Sturgeon. 
v-  Having  cleaned  the  fturgeon  well,  boil  it  in  as  much 
liquor  as  will  jufl  cover  it,  adding  two  or  three  bits  of 
lemon  peel,  fome  whole  pepper,  a  flick  of  horfe-radifh, 
and  a  pint  of  vinegar  to  every  two  quarts  of  water.  When 
it  is  enough,  garnifh  the  difh.  with  fried  oyfters,  fliced 
lemon,  and  fcrapod  horfe-radifh  ;  ferve  it  up  with  a  fuffi. 
cient  quantify  of  melted  frefh  butter,  with  a  cavear  dif- 
folved  in  it ;  or  (where  that  is  not  to  be  had)  with  anchovy 
fauce,  and  the  body  of  a  crab  bruifed  in  the  butter,  and  a 
little  more  lemon  juice,  ferved  up  in  bafons. 


$6  OF    BOILING. 

To  boil  Salmon. 

Let  it  be  well  fcraped  and  cleaned  from  fcales  and 
blood  ;  and  after  it  has  lain  about  an  hour  in  fait  andfpring 
water,  put  it  into  a  fiih  kettle,  with  a  proportionate 
quantity  of  fait  and  horfe  radifh,  and  a  bunch  of  fweet 
herbs.  Put  it  in  while  the  water  is  lukewarm,  and  boil 
it  gently  till  enough,  or  about  half  an  hour,  if  it  be  thick; 
or  twenty  minuter  if  it  be  a  fmal)  piece.  Pour  offche  wa- 
ter, dry  it  well,  and  difh  it  neatly  upon  a  fi'.li-plate,  in 
the  centre,  and  garnifti  tkc  difh  with  horfe^radifh  fcraped 
(as  done  for  roaft  beef),  or  with  fried  fmelts  or  gudgeons, 
and  with  flices  of  lemon  round  the  rim. 

The  Sauce   to  be  melted  butter,  with  and  without  an* 

chovy ;  or  ftirimp  or  lobfter  fauce  in  different  bafons 

S:e  Sauce,  No.  31,  or  3  2 . 

To  boil  Carp. 

Take  a  brace  of  large  carp,  fcale  them,  and  flit  the 
tails,  It  them  bleed  into  about  half  a  pint  of  red  wine, 
with  half  a  nutmeg  grated  (keep  it  ftirring,  or  the  blood 
will  congeal) ;  then  gut  and  wafn  them  very  clean  ;  boil 
the  roes  tiifr,  and  then  the  carp,  as  you  would  do  any 
other  6(hj  then  fry  them;  fry  fome  fippits  cut  corner  ways ; 
and  laitiv,  dip  fome  large  oyfters  in  batter,  and  fry  them 
alfo  of  a  fine  brown. 

For  the  Sauce,  take  two  anchovies,  a  piece  of  lemon- 
peel,  a  little  hu'fe-radifh,  and  a  bit  of  onion,  boil  thefe 
In  water  till  the  anchovies  are  wafted ;  (train  the  liquor 
into  a  clean  faucepan,  and,  as  you  like  it.  add  oyiters 
ftewed,  a  lobfter  cut  fmall  -without  the  fpawn/,  craw- 
fiih,  or  (hrimps  ;  fet  it  over  the  fire,  and  let  it  boil ;  then 
take  near  a  pound  of  butter,  roll  a  good  piece  in  flour, 
put  it  into  your  faucepan  with  the  liquor,  with  what  o- 
ther  ingredients  you  intend,  and  boil  all  together,  till  it 
is  of  a  good  thicknefs;  then  pour  in  the  wine  and  blood, 
and  fhake  it  about,  letting  it  only  fimmer.  Take  up  the 
fifh,  put  them  into  a  difh,  and  pour  the  fauce  over  them. 

Garnifli  your  difh  with  fried  oyfters,  horfe-radifh,  fried 
parfley,  and  lemon;  flick  the  flppets  about  the  difh, 
and  lay  the  roe,  fome  on  the  fifh,  and  the  reft  on  the  dilh  ; 
fend  it  to  table  as  hot  as  you  can. 

As  thj$  is  an  expenflve  method,  you  may  if  you  pleafe, 
drefs  carp  according  to  the  following  receipt  of  drefiing 
tench. 


X. 


OF    BOILING.  37 

To  boil  Tench. 

Clean  your  Tench,  very  well,  then  put  them  into  a 
ftew-pan,  with  as  much  water  as  will  cover  them ;  put  in 
fome  fait,  whole  pepper,  lemon-peel,  horfe-radifh,  and 
a  bundle  of  fweet  herbs,  and  boil  them  till  they  are  e- 
nftugh. 

For  Sauce. — Take  fome  of  the  liquor,  a  glafs  of  white 
wine,  a  pint  of  thefhrimps,  and  an  anchovy  bruifed  ;  boil 
all  together  in  a  faucepan,  and  roll  a  good  piece  of  but- 
ter in  flour,  and  break  it  into  the  fauce  ;  when  of  a  proper 
thicknefs,  pour  it  over  the  fith.  Garnifh  with  lemon  and 
fcraped  horfe-radifh. 

.  To  fail  Mackerel. 

Having  cleaned  the  mackerel  very  well,  and  foaked 
therr^ror  fome  time  in  fpring  water,  put  them  and  the 
roes  into  a  ftew-pan,  with  as  much  water  as  will  cover 
them,  and  a  little  fait.  Boil  a  fmall  bunch  of  fennel  a- 
long  with  them,  and  when  you  fend  them  up,  garnifh. 
with  the  roes,  and  the  fennel  fhred  fine. 

Sauce. — Grated  fugar  in  a  faucer  ;  melted  butter,  and 
green  goofberries  boiled,  in  different  bafons  ;  or  parfley 
and  butter  with  a  little  vinegar  or  lemon. 
To  boil  Eels. 

Having  fkinned  and  wathed  your  eels,  and  cut  off  the 
back  (kin  with  a  pair  of  fcilTors,  roll  them  round  with 
the  heads  innermoft,  and  run  aflrong  fke^er  through  them* 
Put  them  into  a  Mew  pan,  with  a  fufficient  quantitv  of 
water,  and  a  little  vinegar  and  fait.  Garnifli  with  fliced 
leraon. 

Sauce. —  Parfley  and  butter. 

To  boil  a  Pike,  or  Jttck. 

Gut  and  clean  your  pike  verv  well  with  fait  and  water, 
fatten  the  tail  in  thn  mouth  with  a  fkewer,  then  put  it  into 
a  ftew-pan,  with  as  much  water  as  will  cover  if,  a  Utile 
vinegar  and  fait,  and  a  piece  of  horfe-radifh  fliced.  Gar- 
nifh with  fliced  lemon,  and  fcraped  horfe-radifh. 

Sauce. — Anchovy,  fhrimp,   or   foy   fauce ;    or  melted 
butter  and  catfup. — See  Saucet  No.  32.  or  34. 
To  drefs  a  Turtle. 
Fill  a  boiler  or  kettle  with  ?  quantity  of  water  fufEci- 
tnt  to  fcald  the  callapach  and  cailapee,  the  fins,  &c.     And 


3«  OF    BOILING. 

about  nine  o'clock  hang  up  your  turtle  by  the  hind  fins, 
cut  off  its  head,  and  fave  the  blood;  then  with  a  (harp- 
pointed  knife  feparate  the  callapach  from  the  callapee  (or 
the  back  from  the  belly  part/  down  to  the moulders,  fo  as 
to  come  at  the  entrails,  which  take  out,  and  clean  as  you 
would  thofe  of  any  other  animal,  and  throw  them  into  a 
tub  of  clean  water,  taking  great  care  not  to  break  the 
gall, but  to  cut  it  from  the  liver  and  throw  it  away. — 
Then  feparate  each  diftinclly,  and  put  the  guts  into  ano- 
ther veffd,  open  them  with  a  fmall  penknife,  from  end  to 
end,  waiTt  them  clean  and  draw  them  through  a  woollen 
cloth- in  warm  water,  to  clear  away  the  flime,  and  then 
put  them  into  clean  cold  water  till  they  are  ufed,  with 
the  other  part  of  the  entrails,  which  muft  all  be  cut  up 
fmall,  to  be  mixed  in  the  baking  dilhes  with  the  meat. 
This  done,  feparate  the  back  and  the  belly  pieces  entire- 
ly, cutting  away  the  four  fins  by  the  upper  joint,  which 
fcald,  peel  off  the  loofe  {kin,  and  cut  them  into  fmall  pie- 
ces, laying  them  by  themfelves,  either  in  another  veffel, 
or  on  the  table,  ready  to  be  feafoned.  Then  cut  off  the 
meat  from  the  beily  part,  and  clean  the  back  from  the 
lungs,  kidneys,  &c.  and  that  meat  cut  into  pieces  as 
fmall  as  a  walnut,  laying  it  likewife  by  itfelf.  After  this 
you  are  to  fcald  the  back  and  belly  pieces,  pulling  offrhe 
fhell  from  the  back,  and  the  yellow  ficin  from  the  belly, 
wh^n  all  will  be  white  and  clean;  and  with  the  kitchen 
cleaver,  cut  thofe  up  likewife  into  pieces  about  the  bignefs 
or  breadth  of  a  card.  Put  thefe  pieces  into  clean  cold 
water,  warn  them  out,  and  place  them  in  a  heap  on  the 
table,  fo  that  each  parr  may  lie  by  itfelf. 

The  meat,  being  thrs  prepared  and  laid  feparate  for 
fcafoniug,  mix  two-third  parts  of  fait,  or  rather  more, 
and  one-third  part  of  Cayenne  pepper,  black  pepper,  and 
a  nutmeg  and  mace  pounded  fine,  and  mixed  together; 
the  quantity  to  be  proportioned  according  to  the  fi/.e  of 
the  turtle,  fo  that  in  each  difh  there  may  be  about  three 
fpoonfuls  of  feafuf.ing  to  every  twelve  pounds  of  meat. 

Your  meat  being  thus  feafoned,  get  fome  fweet  herbs, 
fuch  as  thyme,  favor  ,  &c.  let  them  be  dried  and  rubbed 
fine,  and  having  provided  fome  deep  di(hes  to  bake  in, 
(which  mould  be  of  the  common  brown  ware-  put  in  the 
courfeft  part  of  the  meat  aWhe  bottom,  with  about  a  quar- 


OF    BOILING. 


39 


ter  of  a  pound  of  butter  in  each  difb,  and  then  fome  of 
each  of  the  feveral parcels  of  meat,  fo  that  the  difhes  may- 
be all  alike,  and  have  equal  proportions  of  the  different 
parts  of  the  turtle  ;  and  between  each  laying  of  the  meat, 
ftrew  a  little  of  the  mixture  of  fweet  herbs.  Fill  your 
difhes  within  an  inch  and  an  half,  or  two  inches  of  the 
top  ;  boil  the  blood  of  the  turtle  and  put  into  it;  then  lay- 
on  force-meat  balls  made  of  veal,  or  fowl,  highly  feafon- 
ed  with  the  fame  feafoning  as  the  turtle  :  put  in  each  difli 
a  gill  of  good  Madeira  wine,  and  as  much  water  as  it  will 
conveniently  hold;  then  break  over  it  five  or  fix  eggs  to 
keep  the  meat  from  fcorching  at  the  top,  and  over  that 
(hake  a  handful  of  mred  padley,  to  make  it  look  green; 
when  done  put  your  diihes  into  an  oven  made  hot  to  make 
bread,  and  in  an  hour  and  an  half,  or  two  hours  (accord- 
ing to  the  fize  of  your  dimes)  it  will  be  fuffieiently  done. 
To  boil  all  kinds  o/Garden  Stuff. 

In  drefling  all  forts  of  kitchen  garden  herbs,  take  care 
that  they  are  clean  warned  t  that  there  be  no  fmali  fnails, 
or  fmall caterpillars  between  the  ieaves  ;  and  that  all  the 
coarfe  outer  leaves,  and  thofe  that  have  received  any  injury 
by  the  weather,  be  taken  off.  Next  walh  them  in  a  good 
deal  of  water,  and  put  them  into  a  cullender  to  diain. — 
Care  muft  be  taken,  that  your  pot  or  faucepan  be  clean 
well  tinned,  and  free  from  fand  or  greafe. 
To  boil  Afparagus, 

Firft  cut  the  white  ends  off  about  fix  inches  from  the 
head,  and  fcrape  them  from  the  green  parts  downwards 
very  clean.  As  you  fcrape  them,  throw  them  into  a  pan 
of  clean  water;  and  after  a  little  foaking,  tie  them  up  in 
fmall  even  bundles.  When  your  water  boils,  put  them  in, 
and  boil  them  up  quick ;  but  by  over  boiling  thev  will 
lofe  their  heads.  Cut  a  flice  of  bread  for  a  toaft,  and  bake 
it  brown  on  both  fides.  When  your  grafs  is  done,  take 
them  up  carefully;  dip  the  toaft  in  the  afparagus  water, 
and  lay  it  in  the  bottom  of  your  difh  ;  then  lay  the  head* 
of  the  afparagus  on  it  with  the  white  ends  outwards  :  pour 
a  little  melted  butter  over  the  heads;  cut  an  orange  into 
fmall  quarters,  ftick  them  between  for  garnifh. 
To  boil  Artichokes, 

Wring  off  the  ftaiks  clofc  to  the  artichokes :  Throw 
them  into  water,  and  walh  them  clean  :  then  put  them  imo 


4©  OF    BOILING. 

a  pot  or  faucepan.     They  will  take  better  than  an  hour  af- 
ter the  water  boils ;  but  the  beft  way  is  to  take  out  a  leaf, 
and  if  it  draws  eafy,  they  are  enough.    Send  them  to  ta- 
ble with  butter  in  tea-cups  between  each  artichoke. 
To  boil  Cauliflowers. 

A  cauliflower  is  the  moft  favorite  plant  in  the  kitchen 
garden  amongft  the  generality  of  people.  Take  offall  the 
green  part,  and  cut  the  flower  clofe  at  the  bottom  from 
the  ftalk  ;  and  if  it  be  large  or  dirty,  cut  it  into  four  quar- 
ters, that  it  may  lay  better  in  the  pan,  and  be  thoroughly 
cleanfed.  Let  it  foak  an  hour,  if  poflible,  in  clean  water ; 
and  then  put  it  into  boiling  milk  and  water,  (if  you  have 
any  milkj  or  water  only,  and  fkim  the  pan  very  well.— 
When  the  flower  {talks  above  it  feel  tender,  it  will  be  e- 
nough  :  but  it  muft  be  taken  up  before  it  lofes  its  crifpnefs; 
for  cauliflower  is  good  for  nothing  that  boils  till  it  becomes 
foft.  When  enough,  lay  it  to  drain  in  a  cullender  for  a 
Hiinute  or  two,  and  ferve  it  up  in  a  dim.  by  itfelf,  and 
with  melted  butter  in  a  bafon. 

To  boil  Brocoli. 

Strip  cfF  the  fmall  branches  from  the  great  one,  then 
with  a  knife  peel  off  the  hard  cutfule  Ikin  which  is  on  the 
ftaik  and  frnall  branches,  till  you  come  to  the  top,  and 
throw  them  into  a  pan  of  clean  water  as  you  do  rhem. 
Have  water  boiling  in  a  ftcw-pan,  with  fome  fait  in  it ; 
when  it  boils,  put  in  your  brocoli,  and*  as  foon  as  the 
ila'ks  are  tender  they  are  enough.  Take  them  up  with  a 
fcimmer,  and  be  careful  you  do  not  break  the  heads   off. 

Some  eat  brocoli  like  afparagus,  with  a  toafl  baked, 
and  laid  in  the  difh,  with  the  brocoli  upon  it,  and  fent  to 
tabic  with  a  little  melted  butter  poured  over  it. 
To  boil  French  Beans. 

Take  your  beans  and  ftring  them;  cut  them  in  two, 
a,nd  then  acrofs :  when  you  have  done  them  all,  fprinkie 
them  over  with  fait,  and  ftir  them  together.  As  foon  as 
your  water  boils,  put  them  in,  fait  and  all;  make  them 
boil  up  quick.  They  will  be  foon  done,  and  look  of  a 
better  grecfl  than  when  growing  in  the  garden.  If  they 
are  very  young,  only  take  off  the  ends,  break  them  in 
two  and  drefs  them  in  the  fame  manner. 
To  boil  Broad  Beanl 

Beans  require  a  ^ood  deal  of  water,  and  it  is  beft  not  to 


OF    BOILING.  41 

fhell  them  tilljuft  before  tbcy  are  ready  to  go  into  the  pot. 
When  the  watei  boils  put  them  in  u  ith  fome  picked  rarf- 
ley,  and  fome  fait;  make  them  boil  up  quick,  and  when 
you  fee  them  begin  to  fall,  they  are  enough.  Strain  them 
off.  Garnifh  the  difh  with  boiled  parfley,  and  fend  plain 
butter  in  a  cup  or  boat. 

To  b'Al  Green  Pea/e, 

When  your  peafe  are  (helled,  and  the  water  boils,  which 
Ihould  not  be  much  more  than  will  cover  them,  put  them 
in  with  a  few  leaves  of  mint :  As  foon  as  they  boil,  throw 
in  a  piece  of  butter  as  big  as  a  walnut,  and  ftir  them  about; 
when  they  are  enough,  ftrain  them  off,  and  fprinkk-  on  a 
little  fait ;  lhake  them  til!  the  water  drains  off,  fend  them 
hot  to  table,  with  melted  butter  in  a  cup. 
To  boil  Cabbage, 

If  your  cabbage  is  large,  cut  it  into  quarters;  if  fmall, 
cut  it  in  half;  let  your  water  boil,  then  put  in  a  little  fait, 
and  next  your  cabbage,  with  a  little  more  fait  upon  it ; 
make  your  water  boil  as  foon  as  poflible,  and  when  the 
ftalk  is  tender,  take  up  your  cabbage  into  a  cullender,  or 
fieve,  that  the  water  may  drain  off,  and  ferd  it  to  table 
as  hot  as  you  can.  Savoys  are  dreffed  in  the  fame  man- 
ner. 

To  boil  Sprouts, 

Pick  and  wcjfc  your  fprouts  very  clean,  and  fee  there 
are  no  fnails  or  grubs  between  the  leaves,  cut  them  acrofs 
the  ftem,  but  not  the  heart:  after  they  are  well  warned, 
take  them  out  of  the  w*ier  to  drain ;  when  your  water 
boi's,  put  in  fome  fait,  and  then  the  fprouts,  with  a  little 
more  fait  on  them ;  make  &cm  boil  quick,  and  if  any 
fcum  arifes,  take  it  clran  off.  As  foon  as  the  ftalks  are 
tender,  ftrain  them  off,  or  they  will  not  only  loofe  their 
colour,  but  like  wife  their  flavour. 

To  boil  Spinach, 
There  is  no  herb  requires  more  care  in  warning  thin 
fpinach ;  you  mull  carefully  pick  it  leaf  by  leaf,  take  off 
all  the  ftalks,  and  wafn  it  in  three  or  four  waters;  then 
put  it  into  a  cullender  to  drain.  It  does  not  require  much 
water  to  drefs  itr'half  a  pint,  in  a  faucepan  that  holds 
two  quarts,  will  drefs  as  much  fpinach,  as  is  generally 
wanted  for  a  fmall  family.  When  your  water  boils>  put 
D  z 


4*  OF     BOILING. 

in  your  fpinach,  with  a  fmall  handful  of  fait,  preffing  it 
down  with  a  fpoon  as  you  put  it  into  the  faucepan  ;  let  it 
boil  quick,  and  as  foon  as  tender,  put  it  into  a  lieve  or 
cullender,  and  prefs  ourall  the  water.  When  yon  fend 
it  to  table,  raife  it  up  with  a  fork,  that  it  may  lie  hollow 
in  the  difti. 

To  boil  Turnips, 

A  great  deal  depends  upon  preparing  this  root  for 
fcoiling.  They  require  paring  till  all  the  ftringy  coat  b« 
quite  cut  off;  for  that  outfide  will  neverboil  lender.  Be- 
ing well  rinded,  cut  them  in  two,  and  boil  them  in  the 
pot  with  either  beef,  mutton,  or  Limb.  When  they  be- 
come tender,  take  them  out,  prefs  the  liquor  from  them 
between  two  trenchers,  put  them  into  a  pan,  *md.  mafli 
them  with  butter  and  a  little  fait,  and  fend  them  to  tabls 
in  a  plate  or  bafon  by  themfelves;  or  fend  them  as  they 
come  out  of  the  pot,  in  a  plate  with  fome  melted  butter 
in  a  bafon,  for  every  one  to  butter  and  feafon  as  they 
like. 

To  boil  Par/nips, 

Parfnips  are  a  very  fweet  root,  and  an  agreeable  fauce 
for  fait  nih.  They  thould  be  boiled  in  a  great  deal  of 
■water,  and  when  you  find  they  are  foft  (which  is  known 
by  running  a  fork  into  them)  take  them  upa.id  carefully 
fcrape  all  the  dirt  off  them,  and  then  with  a  knife  fcrape 
them  all  fine,  throwing  away  all  the  dirty  parts;  then 
put  them  in  a  faucepan  with  fome  milk,  and  Itir  them  o- 
ver  the  fire  till  they  are  thick.  Take  care  they  do  not 
burn;  add  a  good  piece  of  butter,^and  a  little  fair,  and 
when  the  butter  is  melted,  fend  them  to  table. 

But  parfnips  are  in  common  ferved  up  in  r.  cli/h,  when 
well  boiled  and  fcraped,  with  melted  butter  in  a  bafon. 
To  boil  Carrots. 

Let  them  be  fcraped  very  clean,  and  when  they  are  e- 
nough,  rub  them  in  a  clean  cloth,  then  flice  fome  of  them 
into  a  clean  pl-ire,  and  pour  fome  melted  butter  over  them; 
and  garnifn  the  difh  with  the  others,  either  whole  or  cut 
in  pieces,  or  fplit  down  the  middle.  If  they  are  ycung 
fpring  carrots,  half  an  hour  will  boil  them;  if  large,  an 
hour;  but  old  Sandwich  carrots  take  two  hoars. 
To  boil  Potatoes. 

Potatoes  muft  always  be  peeled,  except  they  be  very 


OF    FRYING.  43 

{mall  and  new.  Some  pare  potatoes  before  they  are  put 
into  the  pot ;  others  think  it  the  beft  way,  both  for  faving 
time,  and  preventing  wafte  to  peel  off  the  fkin  as  foon  as 
they  are  boiled  ;  which  then  flips  off  by  rubbing  them 
with  a  eoarfe  cloth.  In  boiling  them  take  care  they  be 
enough,  and  not  over  done  j  for  if  boiled  too  much,  they 
rnafh  and  become  watery.  Therefore  it  requires  good 
attention  when  you  are  boiling  potatoes,  and  that  they 
be  taken  up  as  foon  as  they  begin  to  mew  the  lead  difpo- 
fition  to  break.  This  is  a  root  in  great  requeft,  and  ferv- 
ed  up  in  a  difh.  or  plate,  whole  for  the  moil  parr,  with  a 
bafon  of  melted  butter.  On  which  occafion  it  will  be 
fome  addition  to  the  potatoes  to  kt  them  before  the  fir's 
till  they  are  quite  dry,  and  a  little  browned, 


CHAP.    IV. 

OF    FRYING. 

OF  BUTCHERS'  MEAT. 

To  fry  Tripe, 

Cut  your  tripe  into  pieces  about-three  inches  long,  dip 
them  into  the  y»k  of  an  egg,  and  a  few  crumbs  of  bread, 
fry  them  of  a  fine  brown,  and  then  take  them  out  of  the 
pan,  and  lay  them  in  a  difh  to  drain.  Have  ready  a  warm 
difh  to  put  them  in,  and  fend  them  to  table  with  butter 
and  muftard  in  a  cup. 

To  fry  Beef  Steaks. 

Take  rump  fteaks,  beat  them  very  well  with  a  roller* 
fry  them  in  halt  a  pint  of  ale  that  is  not  bitter,  and  whilft 
they  are  frying,  for  your  Sauce,  cut  a  large  onion  fmall, 
a  very  little  thyme,  fome  parfky  mred  fmall,  fome  grated 
nutmeg,  and  a  little  pepper  and  fait  ;  roll  all  together 
in  a  piece  of  butter,  and  then  in  a  little  flour,  put  this 
into  the  ftew-pan,   and   lhak«  altogether.    Wheo  th# 


44  OF    FRYING. 

freaks  are  tender,  and  the  fauce  of  a  fine  thicknefs,  difli 
them  up. 

Another  <voay  to  fry  Beef  Steah. 

Cut  the  lean  by  irfelf,  and  beat  it  well  with  the  back 
of  a  knife,  fry  the  (teaks  in  jmt  as  much  butter  ai  will 
moiften  the  pan,  pour  out  the  gravy  as  it  runs  out  of  rhe 
meat,  turn  them  often,  and  do  them  over  a  gentle  fire; 
then  fry  the  fat  by  itfelf,  and  lay  upon  the  lean  : — For 
Sauce,  put  to  the  gravy  a  glafs  of  red  wine,  half  an  an- 
chovy, a  little  nutmeg,  a  little  beaten  pepper,  and  a  (bal- 
lot cut  fmall ;  give  it  two  or  three  little  boils,  feafon  it 
with  fait  to  your  palate,  pour  it  over  the  fteak,  and  fend 
them  to  table. 

To  fry  a  Loin  of  Lamb. 

Cut  the  loin  into  thin  freaks,  put  a  very  little  pepper 
and  filt,  and  a  little  nutmeg  on  them,  and  fry  them  in 
a  dim  before  the  fire  to  keep  hot  ;  then  for  Sauce,  pour 
out  the  butter,  (hake  a  little  flour  over  the  bottom  of  the 
pan,  pour  in  a  quarter  of  a  pint  of  boiling  water,  and 
put  in  a  piece  of  butter  ;  (hake  all  together,  give  it  a 
boil  or  two  up,  pour  ic  over  the  (teaks,  and  fend  them  to 
table. 

Note,  You  may  do  mutton  the  fame  way*  and  add 
two  fpoonfuls  pi  walnut-pickle. 

Tojry  Satfjtges  nvith  Apples. 

Take  half  a  pound  of  faufages,  and  fix  apples ;  flice 
four  aboBt  as  thick  ?s  a  crervn,  cut  the  other  twe  in  quar- 
ters, fry  them  with  the  &  :fages  of  a  fine  light  bvown* 
and  Jay  the  faufages  m  the  middle  of  the  dim,  and  the  ap- 
ples round.     Garnim  with  the  quartered  apple*. 

Stewed  cabbage  an<5  faufages  fried,  is  a  good  dim  ; 
then  heat  cold  peas  pudding  in  the  pan;  when  it  is  quite 
hot,  heap  it  in  the  middf,-  of  the  dim,  a«d  Jay  the  faufa- 
ges all  round  edge  wars,  and  one  in  the  middle  at  length. 
To  fry  Cold  VeaL 

Cut  it  into  pieces  about  as  thick  as  half  a  crown,  and  as 
long  as  you  phafe,  dip  them  in  the  yelk  of  an  egg,  and 
then  in  crumbs  of  bread,  vviih  a  few  fweet  herbs,  and 
Hired  lemon-peel  in  it  ;  grate  a  little  nutmeg  over  them, 
and  fry  them  in  frelh  butter.  Ts>.e  butter  muft  be  hot, 
and  juit  enc  ugh  to  fry  them  in  :  For  Sauce,  make  a  little 
gravy  of  the  bone  of  the  veal  ;  when  the  meat  is  fried, 
take  it  out  with  a  fork;  and  lay  it  in  a  dilh  before  the 


OF    FRYING. 


4* 


fire,  then  make  a  little  flour  into  the  pan,  and  put  in  a 
little  gravy,  fqueeze  in  a  little  lemon,  and  pour  it  over 
the  veal.     Garnilh  with  lemon. 

To  fry  Beef  Collops, 

Cut  your  beef  in  thin  dices,  about  two  inches  long,  lay 
them  upon  your  dreffer,  and  hack  them  with  the  back  of 
a  knife  ;  grate  a  little  nutmeg  over  them,  and  duft  on 
fome  flour  ;  lay  them  into  a  ftew-pan,  and  put  in  as  much 
water  as  you  think  fufficient  for  fauce  ;  fhred  half  an  oni- 
on, and  a  little  lemon  peel  very  fine,  a  bundle  of  fweef 
herbs,  and  a  little  pepper  and  fait  :  Roll  a  piece  of  but- 
ter in  flour,  and  fet  them  over  a  clean  fire  till  they  begin 
to  fmnner;  (hake  them  together  often,  bat  don't  let 
them  boil  up  ;  after  they  begin  to  fimmer,  ten  minutes 
will  do  them;  take  out  your  her!t%  and  difn  them  up. 
Gamifh  the  difli  with  picklj-.  and •horfe-rauifh. 
To  make  Scotch  Collops. 

Dip  the  flices  of  lean  veal  in  the  yelks  of  eggs,  that 
have  been  beaten  up  with  melted  butter,  a  ttttle  fait, 
fome  grated  nutmeg,  and  grated  lemon-peel.  Fry  them 
quick  ;  fhake  them  all  the  time,  to  keep  the  butter  from 
oiling.  Then  put  to  them  fome  beef  gravy,  and  fome 
muthrooms,  or  forced-meat  balls.  Gamifh  with  fau- 
fages  and  diced  lemon,  and  flices  of  broiled  or  fried 
bacon. 

Obferve,  If  you  would  have   the  collops  white,  do  not 
dip   them  in  eggs.     And    when    fried  tender,  but  not 
brown,  pour  off  the  liquor  quite  clean  ;  put  in  fome  cream 
to  the  meat,  and  give  it  juft  a  boil  up. 
To  fry  Veal  Cutlets. 

Cut  a  neck  of  veal  into  fteaks,  and  fry  them  in  butter  ; 
and  having  made  a  ftrong  broth  of  the  fcrag-end,  boiled 
with  two  anchovies,  fome  nutmeg,  fome  lemon-peel,  and 
parfleyflired  very  fmall,  and  browned  with  a  little  burnt 
butter,  put  the  cutlets  and  a  glafs  of  white  wine  into 
this  liquor.  Tofs  them  up  together :  thicken  with  a 
little  butter  rolled  in  flour,  and  difh  all  together.  Squeeze 
a  Seville  orange  over,  and  ftrew  as  much  fait  on  as  (hall 
give  a  reliih. 

To  fry  Mutton  Cutlets. 

Take  a  handful  of  grated  bread,  a  little  thyme  and 
parfley,and  lemon-peel  fhred  very  fmall,  with  fome  nut- 


46  O  F    F  R  Y  I  N  G. 

meg,  pepper,  and  fait;  then  take  a  loin  of  mutton,  cut 
it  into  {teaks,  and  lee  them  be  well  beaten  ;  then  take  the 
yelks  of  two  eggs,  and  rub  the  fteaks  all  over.  Strew 
on  the  grated  bread  with  thefe  ingredients  mixed  toge- 
ther. For  the  Saucey  take  gravy,  with  a  fpoonful  or  two 
of  claret,  and  a  little  anchovy. 

To  fry  Calf's  Liver  and  Bacon. 

Cut  the  liver  in  Axes,  and  fry  it  firft  brown  and  nice, 
and  then  the  bacon  ;  lay  the  liver  in  the  diih,  and  the 
bacon  upon  it.  Serve  it  up  with  gravy  and  butter,  and  a 
little  orange  or  lemon  juice,  and  garnilh  with  diced  le- 
mon. 

To  fry  Sweetbreads  andhd?ieys. 

After  fplitting  the  kidneys;  fry  them  and  the  fweet- 
breads  in  butter.  Serve  them  up  with  a  brown  ragoo 
fauce,  and  mulhrooms,  Carnifli  with  fried  parfley  and 
fliced  lemon. 

To  fry  Eggs  as  round  as  Balis. 

Having  a  deep  frying-pan,  and  threr  pints  of  clarified 
butter,  heat  it  as  hot  as  for  fritters,  and  ftir  it  with  a  itick, 
till  it  runs  round  like  a  whirlpool ;  *hen  break  an  egg 
into  the  middle,  and  turn  it  round  with  your  Hick,  till  it 
be  as  hard  as  a  poached  egg  ;  the  whirling  round  of  the 
butter  will  make  it  as  round  as  a  ball  ;  then  take  it  up 
with  a  flice,  and  put  it  into  a  difh  before  the  fire  ;  they 
will  keep  hot  half  an  hour,  and  yet  be  foft  ;  fo  you  may 
do  as  many  as  you  pleafe.  You  may  poach  them  in 
boiling  water  in  the  fame  manner. 

OF    FISH. 

Ti  fry  Carp. 
Scale  and  clean  your  carp  very  well*  flit  th«m  in  two, 
fprinkle  them  with  fait,  flour  them,  and  fry  them  in  cla- 
rified butter.  Make  a  ragoo  with  a  good  fifth  broth,  the 
melts  of  vour  fifh,  artichoke  bottoms,  cut  in  fmall  dice, 
and  half  "a  pint  of  fhrimps;  thicken  it  with  the  yelks  of 
eggs,  or  a  piece  of  butter  rolled  in  flour  ;  put  the  ragoo 
into  a  difh,  and  lay  your  fried  carp  upon  it.  Garnifl^ 
with  fried  fippets,  crifp  paifley,  and  lemon. 


OF    FRYING.  47 

To  fry  "Tench. 
Slime  your  tenches,  flip  the  (kin  along  the  backs,  and 
with  the  point  of  your  knife  raife  it  up  from  the  bone  ; 
then  cut  the  Ikin  acrofsat  the  head  and  tail,  ftrip  it  eif, 
and  takeout  the  bone  ;  then  take  another  tench,  or  a 
carp,  and  mince  the  fiefh  fmall  with  mufhrooms,  chives, 
and  parfley.  Seafon  them  with  fait,  pepper,  beaten 
mace,  nutmeg,  and  a  few  favory  herbs  minced  fmall.— 
Mingle  thefe  a!l  well  together,  then  pound  them  in  a  mor- 
tar with  crumbs  of  bread,  as  much  as  two  eggs  foaked  in 
cream,  the  yelks  of  three  or  four  eggs,  and  a  piece  of 
butter.  When  thefe  have  been  well  pounded,  fluff  the 
tenches  with  this  force  meat;  take  clarified  butter,  put  it 
into  a  pan  and  fet  it  over  the  sire,  and  when  it  is  hot,  flour 
your  tenches,  and  put  them  into  the  pan,  one  by  one,  and 
fry  them  brown;  then  take  them  up,  lay  them  in  a  coarfe 
cloth  before  the  Are,  to  keep  hot.  In  the  mean  time, 
pour  all  the  greafe  and  fat  out  of  the  pan,  put  in  a  quar- 
ter of  a  pound  of  butter,  fhske  fome  flour  all  over  the 
pan,  and  keep  ftirring  with  a  fpoon  till  the  butter  is  a 
little  brown;  *hen  pour  in  half  a  pint  of  white  wine,  ftir 
it  together,  pour  in  half  2  pint  of  boiling  water,  an  onion 
ftuck  with  cloves,  a  bundle  of  fweet  herbs,  and  a  blade 
or  two  of  mace.  Cover  them  clofe,  and  let  them  flew  as 
foftly  as  you  can  for  a  quarter  of  an  hour,  then  ftrain  off 
the  liquor,  put  it  into  the  pan  again,  add  two  fpoonfuls 
of  catfup,  have  ready  an  ounce  of  truffles  or  morels  boil- 
ed tender  in  half  a  pint  of  water,  pour  the  truffles,  water 
and  all,  into  the  pan,  with  a  few  mufhrooms,  and  either 
half  a  pint  of  oyfters,  clean  warned  in  their  own  liquor, 
and  the  iiquor  and  all  put  inio  the  pan,  or  fome  craw-fifli ; 
but  then  you  muft  put  in  thjf  tails,  and  after  clean  picking 
them,  boil  them  in  half  a  pint  of  water;  then  flrain  the 
liquor,  and  put  it  into  the  fauce  ;  or  take  fome  fifh  melts, 
and  tofs  up  in  /our  fauce.     All  this  is  juft  as  you  fancy. 

When  you  find  your  fauce  is  very  good,  put  your  tench 
into  the  pan,  and  make  them  quite  hot,  then  lay  them 
into  your  difh,  and  pour  the  fauce  over  them.  Garniih 
with  lemon. 

Or  you  may,  for  change,  put  in  half  a  pint  of  Male 
beer  inflead  of  water.  Or  you  may  drefs  tench  juft  as  ypa 
do  carp. 


48  OF    FRYING. 

To  fry   Trout. 

Scale  your  trout  clean,  then  gut  them,  and  take  out 
the  gills,  wafh  them,  and  drv  them  in  a  cloth,  flour 
them,  and  fry  them  in  butter  til;  they  are  of  a  tine  brown; 
when  they  are  enough,  take  them  up,  and  ferve  them; 
fry  fome  parfley  green  and  crifp,  melt  anchovy  and  but- 
ter, with  a  fpoonfulof  white  wine.  Difn  your  fifh,  and 
gamilh  with  fried  parfley,  and  diced  lemon.  You  may 
pour  your  fauce  over  the  fifh,  or  fend  it  in  a  boat,  which 
you  pleafe. 

In  this  m-anner  you  may  fry  perch,  fmall  pike,  jacks* 
roach,  gudgeons,  or  a  chine  of  freih  falmon. 
To  fry  Flat  Fifo. 

Dry  the  fifh  well  in  a  cioth,  rub  them  over  with  the 
yelk  of  an  egg,  and  duff  over  feme  flour:  let  your  oil, 
butter,  lard,  or  dripping  be  ready  to  boil  before  >ou  put 
in  the  fifh  ;  fry  them  off  with  a  quick  fire,  and  let  them 
be  of  a  fine  brown.  Before  you  difh  them  up,  lay  them 
upon  a  drainer  before  the  fire  Hoping,  for  two  or  three 
minutes,  which  will  prevent  their  eating  greafy — For 
Sauce j  take  the  bijh  Sauce,  No.  3  c. 

You  muft   obferve  or  tafl  days,  and  in  Lent,  never  to 
drefs  your  fifh  in  any  thing  but  butter  or  oil. 
To  fry  Herrings. 

After  having  cleaned  your  herrings,  take  out  the  roes, 
dry  them  and  li.e  herrings  in  a  cloth  ;  flour  them,  and 
fry  them  in  better  of  a  fine  brown  ;  lay  them  before  the 
fire  to  drain;  flice  tiireeur  four  onions,  flour  them,  and 
fry  them  nicely  ;  difh  up  rhe  herrings,  afid  garnifh  them 
with  the  roes  and  onions;  fend  them  up  as  hot  as  you  can, 
with  butter  and  muitard  in  a  cup. 
To  fry  Eels. 

After  having  fkinned  and  cloned  your  eels,  fplit  them, 
and  cut  them  in  pieces;  let  thejm  lay  for  two  or  three  hours 
in  a  pickle  made  in  vinegar,  fait,  pepper,  bay  leaves, 
diced  onipn,  and  juice  of  lemon  ;  then  dredge  them  well 
with  flour,  and  fry  them  in  clarified  butter;  ferve  them 
drv  with  ried  paifl<-y,  and  ;emon  for  gamilh.  Send 
plain  butter,  and  anchovy  fauce  in  feveral  cups. — S& 
Sauce,  No.  34,  or  35. 


OF    FRYING.  44 

To  fry  Lampries. 

Bleed  them,  and  fave  the  blood,  then  wafli  them  in  hot 
water,  to  takeoff  the  ilime,  cut  them  in  pieces,  and  let 
them  be  fried  in  butter,  not  quite  enough  ;  drain  out  all 
the  fat,  then  put  in  a  little  white  wine,  and  (hake  your 
pan  ;  feafon  them  with  whole  pepper,  nutmeg,  fait,  fweet 
herbs,  and  a  bay  leaf,  a  good  piece  of  butter  rolled  in 
flour,  and  the  blood  that  was  faved  ;  cover  them  clofe, 
and  make  the  pan  often.  When  you  think  they  are 
enough,  take  them  up,  and  give  the  fauce  a  quick  boil, 
fqueeze  in  a  little  lemon,  and  pour  the  fauce  over  the  fifll. 
— Send  it  to  the  table  garniihed  with  lemon. 
To  fry  Jmali  Fijh  of  all  Sorts. 

Small  fifti  are  generally  dreffed  to  garnifh  a  difh  of  fifh, 
as  fmelts,  gudgeons,  roach,  fmall  whitings,  &c.  Vripe 
them  dry  with  a  cloth,  then  rub  them  over  with  the  yelk 
of  an  egg,  flour  them,  and  dip  them  in  oil,  butter,  hog's 
lard,  or  beef-dripping  ;  take  care  they  are  fried  of  a  fine 
light  brown  ;  and  if  they  are  fent  by  themfelves  in  a  difh, 
garnifh  with  fried  parfley  and  lemon. 

Whitings,  when  fmall,  fhould  be  turned  round,  the 
tail  put  into  the  mouths,  and  fo  fried  ;  if  large,  they  are 
fkinned,  turned  round,  and  fried. 

Plaice,  flounders,  and  dabs  are  rubbed  over  with  eggs, 
and  fried. 

Small  maids  are  frequently  dipped  in  batter,  and  fried. 

As  thefe  forts  of  fifh  are  generally  drefled  by  themfelves, 
for  fupper,  you  may  fend  various  fauces, as  you  like  heft; 
.either  fhrimps,   oyfters,    anchovy    and  butter,  or  plain 

melted  butter;  and  fome  choofe  oil  and  iejrion. See 

Sauces,  No.  32,  33,  34, or  35. 

To  fry  Oyfters. 

You  rmift  take  a  batter  of  milk,  eggs,  and  flour  ;  then 
take  your  oyfters  and  wafh  them  ;  wipe  them  dry,  and 
dip  them  in  tfee  barter,  then  roll  thern  in  fome  crumbs  of 
bread  and  a  little  mace  beat  fine,  and  fry  them  in  very 
hot  butter  cr  lard. 

Or,  beat  four  eggs  with  fait,  put  in  a  little  nutmeg 
grated,  and  a  fpoonful  of  grated  bread,  then  make  it  as 
thick  as  batter  for  pancakes,  with  fine  flour  ;  drop  the 
oyfters  in,  and  fry  them  brown  in  clarified  beef  fuer. 
They  are  to  lie  round  any  difh.  of  fiih.  Ox  p.dates 
boiled  tender,  blanched,  and  cut  in  pieces,  then  fried 
£ 


So  OF    FRYING. 

in   fuch   batter,    is    proper  to   garnifh  'hafiies  or  frica- 
fecs, 

OF  GARDEN  STUFF. 

Tufry  Artichoke  Bottoms. 

Firft  blanch  them  in  water,  then  flour  them  ;  fry  them 
in  frelh  butter,  lay  them  in  your  diih,  and  pour  melted 
butter  over  them.  Or  you  may  put  a  little  red  wine 
into  the  butter,  and  feafon  with  nutmeg,  pepper,  and 
fait. 

To  fry  Cauliflowers. 

Take  two  fine  cauliflowers,  boil  them  in  milk  and 
water,  then  leave  one  whole,  and  pull  the  other  to 
pieces ;  take  half  a  pound  of  butter,  with  two  fpoonfuls 
of  water,  a  little  duft  of  flour,  and  melt  the  butter  in  a 
ftew-pan;  then  put  in  the  whole  cauliflower,  cut  in  two, 
and  the  other  pulled  to  pieces,  and  fry  it  till  it  is  of  a 
very  light  brown.  Sea  Con  it  with  pepper  and  fait.  When 
it  is  enough,  lay  the  two  halves  in  the  middle,  and  pour 
the  reit  all  over. 

To  fry   Celery. 

Take  fix  or  eight  heads  of  celery,  cut  off  the  green 
tops,  and  take  oft  the  outfidc  ftalks,  wafh  th  m  clean; 
then  have  ready  half  a  pint  of  white  wine,  the  yelks  of 
three  eggsj  beat  fine,  and  a  little  fait  and  nutmeg  ;  mix 
all  well  together,  with  flour,  into  a  batter,  and  fry  them 
in  butter.  When  enough,  lay  them  in  the  diih,  and  put 
melted  butter  over  them. 

To  fry  Potatoes. 

Cut  them  into  thin  11  ices,  as  big  as  a  ctown  piece,  fry 
them  brown,  lay  them  in  the  plate  or  oifh,  pour  melted 
butter,  fack,  and  fugar  over  them.  Thefe  are  a  pretty 
corner  plate. 

To  fiy  Onions. 

Take  forne  large  onions,  peel  them*,  and  cut  them  into 
pieces,  about  a  quarter  of  an  inch  thick  ;  then   dip  thefe 
flices   into    barter,  or  an  egg    beaten,  without  breaking 
them,  and  fry  them  of  a  nice  brown. 
To  fry  Parjley. 

Pick  the  parfley  very  clean,  and  fee  that  it  be  young. 
Then  put  a  little  butter  into  a  clean  pan,  ar  i  whei  it  is 
very  hot,  put  in  the  parfley  -3  keep  it  (Hiring  with  a  knite 


OF    BROILING.  ct 

till  it  be  crifp,  then  take  it  out,  and  ufe  it  as  garniih  for 
fried  lamb  &c. 


CHAP.     V. 


OFBROILING. 

To  broil  Beef  Steaks,  Mutton,  or  Pork  Chops. 

Lay  your  iteaks  on  the  gridiron,  and  throw  upon  them 
pepper  and  fait  to  your  tafte.  Do  not  turn  them  till  one 
fide  he  enough ;  and  when  the  other  fide  has  been  tumed 
a  little  while,  a  fine  gravy  will  lie  on  the  top,  which  you 
muft  take  care  to  preferve,  and  lift  it  altogether  with  a 
pair  of  fmall  tongs,  or  carefully  with  a  knife  and  fork, 
into  a  hct  dim,  and  put  a  little  piece  ot  butter  under  it, 
which  will  help  to  draw  out  the  gravy.  Some  palates 
like  it  with  a  (hallot  or  two,  or  an  onion,  fhred  very  fine. 

But  if  they  be  mutton  or  pork  fleaks,  they  muit  be 
frequently  turned  on  the  gridiron. 

The  general  Sauce  for  iteaks  is,horfe-radim  for  beef  ; 
muftard  for  pork  ;  and  gherkins  pickled  for  mutton. 
But  in  the  feafon,  1  would  recoremmd  a  good  iailad,  or 
green  cucumbt  rs,  or  celery,  for  beef  or  mutton;  and 
green  peas  for  lamb  (teaks. 

To  broil  Pigeons. 

Put  a  bit  of  bitter,  fome  Hired  parfley,  and  a  little 
pepper  and  fait  in  the  bellies  of  the  pigeons,  and  tie 
them  up,  neck  and  vent.  Set  your  gridiron  high,  that 
they  may  not  burn  ;  and  fend  them  up  with  a  little 
melted  butter  in  a  cup.  You  may  fplit  them,  and  broil 
them  with  a  little  pepper  and  fait;  or  you  may  roaft 
them,  and  ferve  them  up  with  a  little  parileyand  butter, 
in  a  boat. 

To  broil  Chickens. 

Slit  them  down  the  back,  and  feafon  them  with  pepper 


52  OT    BROILING. 

* 

and  fair,  lay  them  at  a  great  dittance,  on  a  \rery  clelfp 
fire.  Let  the  infide  lie  downward,  till  they  are  above 
half  done  :  then  turn  them,  and  take  care  the  flefhy  fide 
do  not  burn  5  throw  over  them  fome  fine  rafpings  of 
bread,  and  let  them  be  of  a  fine  brown,  but  not  burnt. 
-Let  your  fauce  be  good  gravy,  with  muihrooms,  and 
garhjfh  with  lemon  and   the  livrrs  broiled,  the  gizzards 

cur,  ilafhed,  and    broiled  with  pepper  and   fait. See 

S^uce,  No.  16. 

To  broil  Cod,  Salmon,    Whiting,  or  Haddock. 

Flour  them,  and  have  a  quick,  clear  fire;  fet  ycuf 
£•••  .iron  high,  broil  them  of  a  fine  brown,  and  lay  thera 
in  a  dilh.  For  Sauce,  take  good  melted  butter,  with  the 
body  of  a  Iwhfter  bruifed  therein  ;  cut  the  meat  fmall, 
put  ail  together  into  the  melted  butter,  make  it  hot,  and 
pourit  huo  the  difn,or  into  bafons.  Garnifh  wi&h  horfe- 
radifh  and  lemon. 

To  broil  Mackerel. 

Gut  thera,  wafh  them  clean,  pull  out  the  roe,  at  the 
»eck  end,  boil  it  in  a  little  water,  then  bruife  it  with  a 
fpoon;  beat  up  the  yelk  of  an  egg,  with  a  little  nutmeg, 
lemon  peel,  cut  fine,  fnred  thyme,  fome  parfley,  boiled 
and  chopped  fine,  a  little  pepper  and  fair,  and  a  few- 
crumbs  of  brend  :  mix  ali  well  together,  and  fill  the 
mackerel;  Hour  them  well  and  broil  them  nicely.  Let 
your  Sauce  be  plain  butter,  with  a  little  catfup  or  walnut 
pickle. 

To  broil  Herrings. 

Scale  them,  gut  them,  cut  off  their  heads,  wafh  them 
clean,  dry  them  in  a  cloth,  flour  them  and  broil  them, 
but,  with  a  knife,  juft  notch  them  acrofs :  Take  the 
hearts  and  mafh  them,  boil  taem  in  fmall  beer  or  ale, 
with  a  little  whole  pepper  and  an  onion.  Let  it  boil  a 
quarter  of  an  hour,  then  iirain  it  ;  thickea  it  with  butter 
and  fiNur,  adding  a  good  deal  of  muftard.  Lay  the  fifh 
in  a  difn,  and  pour  the  fauce  into  a  bafon  ;  or  ferve  them 
up  with  plain  butter  and  muftard. 

To  broil  Cods'  Sounds. 

You  mutt  firft  lay  them  in  hot  water  a  few  minutes ; 
take  them  out,  and  rub  them  well  with  fait,  to  take  off 
the  ikin  and  black  dirt,  2nd  to  make  them  look  white; 
then  put  them  in  water,  and  give  them  a  boil.  Take 
them  out  and  flour  them  well,  pepper  and  fait  them,  and 


OF    BROILING.  53  * 

broil  them.  When  they  are  enough,  lay  them  in  the  difh, 
and  pour  melted  butter  and  muftard  into  the  dim.  Broil 
them  whole. 

To  broil  Eels. 

Take  a  large  eel,  Ikin  it  and  make  it  clean.  Open 
the  belly,  cut  it  in  four  pieces;  take  the  tail  end,  ftrip 
off  the  flefh,  beat  it  in  a  mortar,  feafon  it  with  a  little 
beaten  mace,  a  little  grated  nutmeg,  pepper  and  fait, 
a  little  parfley  and  thyme,  a  little  l:mon-peel,  and  an 
equal  quantity  of  crumbs  of  bread  ;  roll  it  in  a  little  piece 
of  butter,  then  mix  it  again  with  the  yelk  of  an  egg  ; 
roll  it  up  again  and  fill  the  three  pieces  of  belly  with  it. 
Cut  the  Ikin  of  the  eel,  wrap  the  pieces  in,  and  few  up 
the  {kin.  Broil  them  well  and  have  butter  and  an  anchovy 
for  faucc..  with  a  piece  of  lemon. 

Tofpitckcock  Eels. 

You  muft  fplit  a  large  eel  down  the  back,  and  joint 
the  bones,  cut  it  in  two  or  three  pieces,  melt  a  little  but- 
ter, put  in  a  little  vinegar  and  fait,  let  your  eel  lay  in  it 
two  or  three  minutes  ;  then  take  the  pieces  up  one  by 
one,  turn  them  round  with  a  little  fine  fkewer,  roll  them 
in  crumbs  of  bread,  and  broil  them  of  a  fine  brown.  Let 
your  fauce  be  plain  butter,  with  the  juice  of  lemon,  or 
good  gravy  with  an  anchovy  in  it. 
To  broil  Eggs, 

Firft  put  your  falamander  into  the  fire,  then  cut  a  flice 
round  a  quartern  loaf,  toaft  it  brown,  and  butter  if,  lay 
it  in  the  difh,  and  fet  it  before  the  fire  ;  poach  feven 
eggs,  juft  enough  to  fet  the  whites,  take  them  out  care- 
fully, and  lay  them  on  your  toaft  :  brown  them  with  the 
falamander,  grate  fome  nutmeg  over  them,  and  fqueeze 
Seville  orange  over  all.  Garnifhy  our  difh  with  orange 
cat  in  fliccs. 


E 


54  OF    STEWING* 

CHAP.    VI. 
OF     STEWING. 

To  flew  Beef. 

Take  four  pounds  of  ftewing  beef,  with  the  hard 
fat  ofbrifket  beef  cut  in  pieces  ;  put  thefe  into  a  ftew-pan 
with  three  pints  of  water,  a  little  fait,  pepper,  dried 
marjoram  pondered  :  and  three  cloves.  Cover  the  pan 
very  elofe,  and  let  it  Hew  four  hours  over  a  flow  fire. 
Then  throw  into  it  as  much  turnips  and  carrots  cut  into 
fquare  pieces,  as  you  think  convenient ;  add  the  white 
part  of  a  large  leek,  two  heads  of  celery  (hred  fine,  a 
cruft  of  bread  burnt,  and  half  a  pint  of  red  wine,  (or  good 
fmall  beer  will  do  as  well).  Then  pour  it  all  into  a  foup- 
difli,  and  ferve  it  up  hot.  Garnifh  with  boiled  carrot  iliccd. 
Tofteih  Brijket  of  Beef. 

Having  rubbed  the  brifcet  with  common  fait  and  fair- 
pet  re,  let  it  lie  four  days.  Then  brd  the  ikin  with  fat 
bacon,  and  put  it  into  a  ftew-panwith  a  quart  of  water, 
a  pint  of  red  trine,  or  ftrong  beer,  half  a  pound  of  but- 
ter, a  hunch  of  fweet  herbs,  three  or  four  ihallots,  fume 
pepper,  and  half  a  nutmeg  grated.  Cover  the  pan  very 
clofe.  Stew  it  over  a  gentle  fire  for  fix  hours.  Then  fry 
fome  fquare  pieces  of  boiled  turnips  very  brown.  Strain 
the  liquor  the  beef  was  ftewed  in,  thicken  it  with  burnt 
butter,  and  having  mixed  the  turnips  with  it,  pour  all 
together  over  the  beef  in  a  large  difh.  Serve  ir  uphor, 
2nd  garnifh  with  lemon  fliced.  An  ox  cheek,  or  a  leg. 
©f  beef,  may  be  ferved  up  in  the  fame  manner. 
Tojit-w  Beef  Gobbets. 

Cut  any  piece  of  beef,  except  the  leg,  in  pieces,  the 
fize  of  a  pullet's  egg.  Put  them  into  a  ftew-pan,  and 
cover  them  with  water.  Let  them  (tew  one  hour,  and 
1kim  them  very  clean.  Then  add  a  fufficient  quantity 
of  mace,  cloves,  and  whole  pepper,  tied  up  loofe  in  a 
rruflin  rag,  fome  celery  cut  fmall,  and  fait,  turnips,  and 
carrots,  pared  and  cut  in  flices,  a  little  parlley,  a  bundle 
©f  fweet  herbs,  a  large  cruft  of  bread,  and  if  youpleafe, 


OF    STEWING.  55 

add  an  ounce  of  pearl  barley,  or  rice.      Cover  all  clofe, 
and  flew  it  till  tender.     Then  takeout  the  heiba,  fpices, 
and  bread,  and  add  a  French  roll  fried  and  cut  in  four. 
Difh  up  all  together,  and  fend  it  to  table. 
To  Jienv  Ox  Palates. 

Put  the  palates  into  a  faucepan  of  cold  water,  and  let 
them  flew  very  foftly  over  a  flow  fire  till  they  are  ten- 
der. Then  cut  them  into  pieces,  and  difh  them  with  cox- 
combs and  artichoke  bottoms  cut  fmall;and  garnifh  with 
lemon  diced,  and  with  iweetbreansffe  wed  for  white  dim- 
es, and  fried  for  brown  ones,  and  cut  alfo  into  little 
pieces. 

N.  B.    1  his  flew  is  generally  ufed  for  improving  a 
fricafee,  or  a  ragoo  of  veal,  lamb,  rabbits,  &c. 
To  fttnv  Beef  Jieaks. 

Half  broil  the  beef  fteaks;  then  put  them  into  a  ftew- 
pan,  feafon  them  with  pepper  and  fait  according  to  your 
palate:  juft  cover  them  with  gravy.  Alfo  put  in  a  piece 
of  butter  rolled  in  flour.  Let  them  flew  gently  for  half 
an  hour,  then  add  the  yelks  of  two  eggs  beat  up,  and  ftir 
all  together  for  two  or  three  minutes,  and  ferve  it  up. 
Garnifn  with  pickles  and  horfe-radifh  feraped. 
To  Jlenv  Beef  Co  Hops, 

Cut  raw  beef,  as  veal  is  cut  for  Scotch  collops.  Put 
the  collops  into  a  ftew-pan  with  a  little  water,  a  glafs  of 
white  wine,  a  fhallot,  a  little  dried  marjoram  rubbed  to 
powder,  fome  fait  and  pepper,  and  a  flice  or  two  of  fat 
bacon.  Set  this  over  a  quick  fire,  till  the  pan  be  full  of 
gravy,  which  will  be  in  little  time ,  add  to  it  a  little 
mufhroom  juice;  and  then  ferve  it  up  hot;  and  garnifh 
with  fliced  lemon,  or  fmall  pickies  and  red  cabbage. 
To  fieav   Veal  in  general. 

Let  the  veal  be  under-roaftedi  or  boiled  ;  cut  it  into 
thick  flices,  and  juft  cover  the  veal  with  water  in  aftew- 
pan.  Seafon  with  pepper,  fait,  and  grated  nutmeg,  a 
little  mace,  fwect  marjoram,  a  fhallot,  and  lemon-thyme, 
or  a  little  grated  lemon-peel.  Stew  all  together,  and 
when  almoft  enough,  put  into  the  liquor  a  little  good 
gravy,  and  mufhroom  liquor,  a  glafs  of  white  wine,  and 
a  little  lemon  juice.  Let  thefe  ftew  a  little  longer.  Then 
ilrain  off  the  liquor,  and  thicken  it  with  butter  and  flour 
Lay  the  meat  in  the  dim,  and  pour  the  fauce  over  it. 
Garnifli  the  difh  with  fippets,  and  fried  oyfters,  or  bits 
of  broiled  bacon  and  fliced  lemon  on  the  rim  of  the  difh. 


56  OF     STEWING. 

To  flew  a  Knuckle  of  Veal. 
Boil  the  knuckle  till  there  is  juft  enough  liquor  for 
fauce.  To  which  ,<dd  one  fpoonful  of  catfup,  one  of 
red  wine,  and  one  of  walnut  pickle;  alfo  fome  truffles, 
morels,  or  dried  mufhrooms  cut  fmall,  if  you  pleafe. 
Boil  all  together.  When  enough,  take  up  the  meat ; 
lay  i;  in  a  difh,  pour  the  fauce  or  liquor  over  it,  and 
fend  it  to  table,  garnifhed  with  diced  lemon. 
Ta  flew  a  Neck  of  Veal 
Cut  the  neck  ot  veal  in  Iteaks,  and  feafon  them  well 
with  a  mixture  of  fait,  pepper,  grated  nutmeg,  thyme, 
and  knotted  marjoram.  Stew  thefe  gently  over  a  flow 
fire,  in  cream  or  new  milk,  till  they  are  enough,  then 
acid  two  anchovies,  fome  gravy  or  flrong  broth,  and  a 
piece  of  butter  rolled  in  flour.  Tofs  it  up  tiil  it  becomes 
thick.  Then  put  it  in  a  difh,  and  ferve  it  up  hot.  Gar- 
uilh  with  lemon  fliced. 

To  flew  h.  Breafl  of  Veal. 
Let  the  breaft  be  tat  and  white,  cut  off  both  ends,  and 
boil  them  for  giavy.  Make  a  forced-meat  of  the  fweet- 
bread  boiled,  a  few  crumbs  of  bread,  a  little  beef  fuet, 
two  eggs,  pepper  and  fait,  a  fpoonful  or  two  of  cream 
and  a  little  grated  nutmeg;  with  which  mixture,  having 
raifed  the  thin  part  of  the  breaft,  fluff  the  veal.  Skewer 
the  fkin  clofe  down,  dredge  it  over  with  flou;  ;  tie  it  up 
in  a  cloth,  and  ftew  it  in  milk  and  water  about  *n  hour. 
The  proper  Sauce  forsthis  dim  is  made  of  a  little  gravy, 
about  a  gill  of  oyfters,  a  few  mufhrooms  fhred  fine,  and 
a  little  juice  of  lemon,  thickened  with  flour  and  butter. 
To  flew  a  Pig, 
Roaft  a  pig  till  it  is  thorough  hot,  then  fkin  it,  cut  it 
in  pieces,  and  put  it  into  a  Ifew-pan,  with  a  fufh.ient 
quantity  of  (trong  gravy,  a  gill  of  white  wine,  fome  pep- 
per, fait,  and  nutmeg,  an  onion,  a  little  marjoram,  three 
fpoonfuls  of  elder  vinegar  (if  yon  have  an) ),  and  a  piece 
of  butter;  cover  all  clofe,  and  ftew  it  gently  over  a  flow 
fire.  When  enough,  ferve  it  up  hot,  put  fippets  upon  it, 
and  garnim  it  with  lemon  fliced. 

Tofltw  Mutton  Chops. 

Cut  the  chops  thin,  put  them  into  a  (hallow  tin  pan, 

with  a  cover  that  flurts   very  clofe.       Add  a  very  lutle 

water,  with  a  little  fait  and  pepper.     Cover  the  pan  very 

clofe,  and  fet  it  over  a  very  flow  fire.      They  will  be 


OF     STEWING.  57 

done  in  a  very  few  minutes.  Dim  them  with  their  own 
liquor.  Garnifh  with  capers  or  other  pickles. 
To  Jieiv  a  Leg  or  Neck  of  Mutton. 
Bone  the  joint  to  be  itewed.  Break  the  bones,  and 
put  them  in  a  fancepan,  with  a  fufficient  quantity  of 
whole  pepper,  fait,  and  mace,  to  make  it  reiifh  ;  alfo 
one  nurrneg  bruifed,  one  anchovy,  and  one  middling  tur- 
nip; a  little  faggot  of  fweet  herbs,  two  middling  onions 
quartered,  a  pint  of  ale  (and  as  much  red  wine,  if  you 
like  it)  two  quarts  of  water,  and  a  hard  cruft  of  bread. 
Stop  it  clofe,  and  let  it  ftew  five  hours.  Then  put  in  the 
mutton,  and  let  it  ftew  two  hours. 

To  Jiew  a  Hare. 
Beat  it  well  with  a  rolling  pin  in  its  own  blood.  Cut 
it  into  little  bits  and  fry  them.  Then  put  the  hare  into 
a  ftew-pan,  with  a  quart  of  ftrong  gravy,  pepper,  and  fait 
according  to  the  palate,  and  let  it  ftew  till  tender.  Thick- 
en it  with  butter  and  flour.  Serve  it  up  in  its  gravy, 
with  fippetsin  the  difti,  and  lemon  fliced  for  garnith. 
To  jug  a  Hare% 
Having  cafed  the  hare,  turn  the  blood  out  of  the  body 
into  the  jug.  Then  cut  the  hare  to  pieces,  but  do  not 
waih  it.  Then  cut  three  quarters  of  a  pound  of  fat  bacon 
into  thin  flices.  Pour  upon  the  blood  about  a  pint  of 
ftrong  old  pale  beer  ;  put  into  the  jug  a  middling,  fized 
onion,  ftuck  with  three  or  four  cloves,  and  a  bunch  of 
fweet  herbs;  and  having  feafoned  the  hare  with  pepper, 
fair,  nutmeg,  and  lemon  peel  grated,  put  in  the  meat, 
a  layer  of  hare,  and  a  layer  of  bacon.  Then  flop  the  jug 
clef-,  fo  that  the  fteam  be  kept  in  entirely  ;  put  the  jug 
into  a  kettle  of  water  over  theiire,  and  let  it  ftew  three 
hours,  then  ftrain  off  the  liquor,  and  having  thickened  it 
wiih  burnt  butter,  ferve  it  up  hot,  garnilhed  with  lemon 
fliced. 

To  fienv  a  Turkey  or  Fowl. 
Take  a  turkey  or  fowl,  put  it  into  a  faucepan  or  pot, 
with  a  fufficient  quantity  of  gravy,  or  good  broth  ;  a 
bunch  of  celery  cut  fmall,  and  a  muflin  rag  filled  with 
mace,  pepper,  and  all-fpice,  tied  loofe,  with  an  onion 
and  a  fprig  of  thyme.  When  thefe  have  itewed  foftly 
till  enough,  take  up  the  turkey  or  fowl;  thicken  the 
liquor  it  was  ftewed  in  with  butter  and  flour  ;  and  having 
diihed  thej  turkey,  or  fowl,  pour  the  fauce  into  the  dim. 


58  OF    STEWING. 

To  fteiv  Chickens, 

Cut  two  chickens  into  quar  ers,  wafh  them  and  put 
them  into  a  clean  faucepan,  with  a  pint  of  water,  half  a 
pint  of  red  wine,  fome  mace,  pepper,  a  bundle  of  fweet 
herbs,  an  onion,  and  a  piece  offtale  cruft  of  bread.  Cover 
them  clofe,  and  (lew  them  half  an  hour.  Then  put  in  a 
piece  of  butter  as  big  as  an  egg,  rolled  in  flour,  and  cover 
it  again  clofe  for  five  or  fix  minutes.  Shake  the  fauce- 
pan ^bout,  and  take  out  the  onion  and  fweet  herbs.  Gar- 
fitfli  w'  h  diced  lemon. 

N\  B,  Rabbit*,  partridges,  &c.  may  be  done  the  fame 
way  ;  and  it  is  the  rooft  innocent  manner  for  fick  or  1)  ing- 
in  perfons. 

To  Jienjo  Pigeons. 

Stuff  the  bellies  of  the  pigeons  with  a  feafoning  made 
ofjground  pepper,  fait,  beaten  mace,  and  fome  fweet 
herbs  lhred  verv  fine.  Tie  up  the  neck  and  vent,  and 
when  half  r<  ailed,  put  them  into  a  (lew-pan,  with  a  fuf- 
ficient  quantity  of  gravy,  a  little  white  wine,  fome  pick- 
led mufnrooms..  aud  a  bit  of  lemon  peel.  Let  them  (lew 
till  enough.— Then  take  them  out,  thicken  the  liquor 
with  butter  and  the  yelks  of  eggs.  Difh  the  pigeons, 
and  pour  the  fauce  over  them.     Garnifti  with  lemon. 

N.  B.  If  you  would  enrich  this  receipt — You  may, 
when  the  pigeons  are  almoft  done,  put  in  fome  artichoke 
bottoms,  boiled  and  fried  in  butter,  or  afparagus  tops 
boiled. 

To  jug  Pigeons. 

Trufs  and  feafon  the  pigeons  with  pepper  and  fait; 
and  having  {ruffed  them  with  a  mixture  of  their  own 
livers  ihred  with  beef  fuct,  bread  crumbs,  parfley,  mar- 
joram, and  two  eygs,  few  them  up  at  both  ends,  and  put 
them  into  the  jug,  the  breaft  downwards,  with  half  a 
pound  ofburter.  Stop  up  the  jug,  fo  that  no  fleam  can 
get  out;  then  fet  them  in  a  pot  of  water  to  ftew.  They 
will  take  two  hours  and  more  in  doiwg,  and  they  muft 
boil  all  the  time.  When  ftewed  enough,  take  them  out  of 
the  gra\y.  fkim  offthe  fat  clean  ;  put  a  fpoonful  of  cream,  a 
little  lemon-peel,  an  anchovy  lined,  a  few  mufhrooms,  add 
a  little  white  wine  to  the  gravv,  and  having  thickened  it 
with  butter  and  flour,  and  difhed  up  the  pigeons,  pour 
the  fauce  over  them.     Garnifh  with  diced  lemon. 


OF    STEWING.  59 

Tojleiv  Ducks, 
Draw  and  clean  your  lucks  well,  and  put  them  into  a 
ftew-ppn  with  ftrong  beet  gravy,  a  glafs  of  red  win  ,  a 
little  whole  pepper,  an  onion,  an  anchovy,  and  feme  'e- 
mon  peel.  When  well  ltewed,  thicken  the  gravy  with 
butter  and  flour,  and  ftrveall  up  together,  garniihed  with 
iliallots. 

Tojlenv  nuild  FonjoL 
Half  roaft  a  wild  duck,  &c.  then  cut  it  into  b;ts.— - 
When  cold,  put  it  into  a  ftew- pan,  with  a  fufficient  o  n- 
tity  of  beef  gravy,  andlet.it  flew  till  tender.  Then 
thicken  it  with  burnt  butter,  and  ferve  if  up  ail  togrti  tr, 
with  fippets  withiu  the  fides,  and  lemon  fliced  on  the  rim 
of  the  dim. 

To  flenx)  Giblets, 
Let  the  giblets  be  chan  picked  and  wafned,  the  feet 
fkinned,  and  the  bill  cut  off,  the  head  fpiit  in  two,  the 
pinion  bones  broken,  the  liver  and  gizzard  cut  in  four, 
and  the  neck  in  two  pieces  ;  put  them  into  half  a  pint  of 
water,  with  pepper,  faff,  a  fmail  onion,  and  fweet  herbs. 
Cover  the  Cauctpan  clofe,  and  let  them  ftew  till  enough, 
upon  a  flow  fire.  Then  feafon  them  with  fait,  take  out 
the  onion  and  herbs,  and  pour  them  into  a  diih  with  all 
the  liquor, 
j  To  flew  Carp  or  Tench. 

Scrape  them  very  clean,  then  gut  them  ;  warn  them 
and  the  roes  in  a  pint  of  good  ftale  beer,  to  preferve  all 
the  blood,  and  boil  the  carp  with  a  little  fait  in  the 
water. 

In  the  mean  time  (train  the  beer,  and  put  it  into  a 
fauc^pan  with  a  pint  of  red  wine,  two  or  three  blades 
of  mace,  fome  whole  pepper,  black  and  white,  an  onion 
ftuck  with  cloves,  half  a  nutmeg  bruifed,  a  bundle  of 
fweet  herbs,  a  phce  of  le>ron-peel  as  big  as  a  fixpence, 
an  anchovy,  and  a  litth  i:  ce  of  horfe-radilh.  Let  thefe 
boil  togetht  r  foftlv  for  a  quarter  of  an  hour,  covered  clofe; 
then  drain  the  liquor,  and  add  to  it  halt  the  hard  roe 
beat  to  pieces,  two  or  three  fpoonfuls  of  catfup,  a  quar- 
ter of  a  pound  of  fre.fh  butter,  and  a  fpoonful  of  mulhroom 
pickle  ;  <et  it  boil,  and  keep  ftirring  it  till  the  fauce  is 
thick  rn*.'  enough  ;  if  it  wants  any  fait,  you  muft  put 
foii)°  in;  then  take  the  reft  of  the  roe,  and  beat  it  up 
with  the  yelk  an  egg,   fume  nutmeg,  and  a  little  lemoft- 


60  OF    STEWING. 

peel  cut  fmall ;  fry  it  in  frefh  butter  in  little  cakes,  and 
fome  pieces  of  bread  cut  three  corner-ways,  and  fried 
brown.  When  the  carp  are  enough  take  them  up,  pour 
your  fauce  over  them,  lay  the  cakes  round  the  difh,  with 
horfe-radifh  fcraped  fine,  and  fried  parfley.  The  reft 
lay  on  the  earn,  and  put  the  fried  bread  about  there  ;  lay 
round  them  flieed  lemon  notched  upon  the  edge  of  the 
difh,  and  two  or  three  pieces  on  the  carp.  Send  them  to 
table  hot. 

To  fltnu  a  Cod. 

Cut  your,  cod  in  flices  an  inch  thick,  lay  them  in  the 
bottom  of  a  large  ftew-pan,  feafon  them  with  nutmeg, 
beaten  pepper,  and  fait,  a  bundle  of  fweet  herbs,  and  an 
onion,  half  a  pint  of  white  wine,  and  a  quarter  of  a  pint 
of  water ;  cover  it  clofe,  and  let  it  {immer  foftly,  for  five 
or  fix  minutes;  then  fqueeze  in  the  juice  of  a  lemon;  put 
in  a  few  oyfters  and  the  liquor,  drained  :  a  piece  of  but- 
ter as  big  as  an  egg  rolled  in  flour,  and  a  blade  or  two  of 
mace ;  cover  it  clofe,  and  let  it  ftew  foftly,  making  the 
pan  often.  When  it  is  enough,  take  out  the  fweet  herbs 
and  onion,  and  difh  it  up;  pour  the  fauce  over  it.  Gar- 
nifh  with  lemon. 

To  J} e  iv  Eelf. 

Stew,  gut,  and  wafh  rhem  very  clean  in  fix  or  eight 
waters,  to  warn  away  all  the  fand ;  then  cut  them  in 
pieces  about  as  long  as  your  finger;  purjuft  water  enough 
in  the  pan  for  fauce,  with  an  onion  ftuck  with  cloves,  a 
little  bundle  of  fweet  herbs,  a  blade  of  mace,  and  fome 
whole  pepper  in  a  thin  muflin  rag,  cover  the  panj  and  let 
them  ftew  very  foftly. 

Look  at  them  now  and  then ;  put  in  a  little  red  wine, 
the  juice  of  half  a  lemon,  and  a  piece  of  butter  rolled  in 
flour.  When  you  find  they  are  quite  tender  and  well 
done,  take  out  the  oniony  fpice,  and  fweet  herbs.  Put 
in  fait  enough  to  feafon  them,  and  difh  them  up  with  the 
fauce. 

Toftenjo  Ojjiers  or  MufcUs. 

Plump  them  in  their  own-liquor  ;  then,  having  drain- 
ed off  the  liquor,  wafh  them  clear  in  fair  water.  Set 
the  liquor  drained  from  the  oyfters,  or  as  much  as  is  ne- 
ceffary  (with  the  addition  of  an  equal  quantity  of  water 
and  white  wine,  a  little  whole  pepper,  and  a  blade  of 
mace,)  over  the  fire,  and  boil  it  well.    Then  put  in  the 


OF    ST  E  WING.  61 

eyfters,  and  l<*t  them  juft  boil   up,  and  thicken    with  a 
piece  of  butter  and   flour  :  fome  will  add  the  yelk  of  an 
egg.     Serve  them   up  with   (ippets  and   the  liquor,  and 
garniih  the  diih  with  grated  bread  or  fliced  lemon. 
To  Jit iv  Spinach  and  Eggs* 

Pick  and  wafh  your  fpinach  very  clean,  put  it  into  a 
faucepan  without  water,  throw  in  a  little  fait,  cover  it 
clofe,  and  (hake  the  pan  often  ;  when  it  is  jutt  tender, 
and  whilir  it  is  green,  put  it  into  a  fieve  to  drain,  and 
lay  it  in  your  dlfh.  In  the  mean  time  have  a  ftew-pau 
of  water  boiling,  break  as  many  eggs  in  fe  pa  rate  cups  a* 
you  would  poach.  When  the  water  boils,  put  in  the 
eggs;  have  an  egg  Dice  ready  to  take  them  out  with, 
lay  them  on  the  (pinach,  and  garnifh  the  dim  wiih  orange 
cift  in  quarters,  and  fend  up  melted  butter  in  a  cup. 
Tojhnju  Par/nips. 

Scrape  them  clean  from  the  dirt,  boil  them  tender, 
rut  them  into  ilices,  put  them  into  a  faucepan,  with 
cream  enough  for  fauce,  a  piece  of  butter  rolled  in  flour, 
a  little  fait,  and  fnake  the  faucepan  often.  When  the 
cream  boils,  pour  them  into  the  plate  for  a  comer-difh, 
or  a  fide-dim  at  fupper. 

To Jhiv  Cucumbers, 

Pare  twelve  cucumbers,  and  Dice  them  as  thick  as  a 
crown  piece;  put  them  to  drain,  and  lay  them  in  a  coarfe 
cloth  till  they  are  dry  ;  flour  them,  and  fry  them  brow.i 
in  butter  ;  cut  out  the  fat,  then  put  to  them  fome  gravy, 
a  Ht tie  port  wine,  fome  pepper,  cloves,  and  mace;  let 
them  ftew  a  little  ;  then  roll  a  bit  of  butter  in  flour,  and 
tofs  them  up;  feafon  with  fait  :  You  may  add  a  little 
mufhroom  liquor. 

To  Jhn.v  Ptafe  and  Lettuce, 

Take  a  quart  of  green  peafe,  two  nice  lettuces  clean 
waflied  and  picked,  cut  thsm  fmail  acrofs,  put  all  into  a 
faucepan,"  with  a  quarter  of  a  pound  of  butter,  and  pep- 
per and  fait  to  your  palate;  cover  them  clofe,  and  let 
them  ftew  gently,  making  the  pan  often.  Let  them  ftew 
ten  minutes,  then  ihake  in  a  little  flour  j  tofs  them  round, 
and  pour  in  half  a  pint  of  good  gravy  •  put  in  a  little 
bundle  of  fweet  herbs,  and  an  onion  with  three  cloves, 
and  a  blade  of  mace  {tuck  in  it.  Cover  the  pan  clofe, 
and  let  them  ftew  a  quarter  of  an  hour  longer;  then  uke 


63  OF    STEWING.* 

out  the  onion  and  fweet  herbs,  and  pour  the  reft  into  the 

difll. 

To  ftt-jo  Red  Cabbage. 

Take  a  red  cabbage,  lay  it  in  cold  water  for  an  hour, 
cut  it  into  thin  flices  acrofs,  and  then  into  little  pieces. 
Put  them  into  a  ftew-pan,  with  a  pound  of  faufages,  a 
pint  of  gravy,  a  little  bit  or  ham  or  lean  bacon  ;  cover  it 
clofe,  and  let  it  flew  half  an  hour;  then  take  the  pan  off 
the  fire,  and  ikiin  away  the  fat,  ihake  in  a  little  flour, 
and  let  it  on  again.  Let  it  itew  two  or  three  minutes, 
then  lay  the  faufages  in  the  di(h,  and  pour  the  reft  all 
over.  You  may,  before  you  take  it  up,  put  in  half  a 
fpoonful  of  vinegar. 

Toftcw  Ptars. 

Pare  fix  pears,  and  either  quarter  them,  or  do  them 
whole  :  (they  make  a  pretty  difh  with  one  whole,  the 
ceft  cut  in  quarters,  and  the  cores  taken  out.)  Lay  them 
in  a  deep  earthen  pot,  with  a  tew  cloves,  a  piece  6i 
lemon-peel,  a  gill  of  red  wine,  and  a  quarter  of  a  pound 
offine  fugar.  If  the  pears  are  very  large,  they  will  take 
half  a  pound  of  fugar,  and  half  a  pint  of  red  wine  ; 
cover  them  clofe  with  paper,  and  bake  them  till  they  are 
enough. 

Serve  them  up  hot  or  cold,  juit  as  you  like  them  ;  and 
they  will  be  very  good  with  water  in  the  place  of  wine. 
7  c  jicnv  Mujhrocvis. 

Take  f re  ill  mufhrooms,  clean  them  well,  let  their  fkins 
be  pulled  off,  and  their  gi!ls  fc  raped  out,  it  they  happen 
to  be  found,  or  elfe  do  not  ute  them  ;  cut  the  mumrooms 
in  large  pieces,  and  put  them  all  together  in  a  faucepan, 
without  any  liquor;  cover  it  clofe,  and  let  them  flew 
gently,  with  alirtle  fait,  till  they  are  tender,  and  cover- 
ed with  liquor;  then  take  out  \our  mufhrooms,  and  drain 
them"  or  elfe  put  tome  pepper  to  them,  with  fotne  white 
wine,  and  when  they  have  boiled  up,  pour  off*  the  fauce, 
a-.id  thicken  it  with  a  littl„*  butter  rolled  in  flour;  fome 
will  out  i-n  a  fhaliot  with  the  fpice,  but  that  wiil  fpoil 
the  flavour  of  the  muihrooms,  whkh  every  body  defines 
to  prefeive. 


G  F    HASH  E'"S.  63 


CHAP.    VII. 
OF     HASHES. 

Tohfljh    Beef. 

Take  the  raw  part  of  any  piece  of  roafted  beef,  and 
cut  it  into  thin  flices,  about  the  length  of  a  little  fin- 
ger, and  about  the  fame  breadth.  Take  alfo  a  little 
water,  and  an  equal  quantity  of  gravy  ;  boil  it  well  with  a 
targe  onion  cut  in  two,  pepper  and  fait,  then  rake  a  piece 
of  butter  rolled  in  flour,  and  ftir  it  in  the  pan  till  it  burns. 
Put  it  into  the  fauce,  and  let  it  boil  a  minute  or  two. — 
Then  put  in  the  fliced  beef,  but  you  muft  only  juft  let  it 
warm  through.  Some  add  a  few  capers,  muihrooms, 
walnut-pickle,  or  catfup.  Serve  this  up  to  table  in  a 
foap-dilh,  garnifhed  with  pickles. 

To  hajh  Mutton* 

Take  mutton  half  roafied,  and  cut  it  in  pieces  as  big  as 
a  half-crown;  then  put  into  the  faucepan  half  a  pint  of 
red  wine,  as  much  ftrong  broth  or  gravy  (or  water,  it 
you  have  not  the  other/,  one  anchovy,  a  (ballot,  a  little 
whole  pepper,  fome  nutmeg  grated,  and  fait  to  your  tafte; 
let  thofe  ftew  a  little,  then  put  in  the  meat,  and  a  few 
capers  and  famphire  fhred  ;  when  it  is  hot  through, 
thicken  it  up  with  a  piece  of  frcfh  butter  rolled  in  flour; 
have  toafted  tippers  ready  to  lay  in  the  dilh »  and  pour  the 
meat  on  them.     Garnifh  with  lemon. 

To  drefs  a  Lamb's  Head  and  Pluck, 

Boil  the  head  and  pluck  a  quarter  of  an  hour  at  moft, 
the  heart  five  minutes,  the  liver  and  lights  half  an  hour. 
Cut  the  heart,  liver  and  lights,  intofmall  fquarc  bits,  not 
bigger  than  a  pea.  Make  a  gravy  of  the  liquor  that  runs 
from  the  head  with  a  quarter  of  a  pint  of  the  liquor  in 
which  it  was  boircd,  a  lit r le  walnut  liquor  or  catfup,  and 
a  little  vinegar,  pepper,  and  fait.  Then  put  in  t he 
brains  and  the  haflicd  meat,  (hake  them  well  together  in 
liquor,  which  (hould  be  only  juft  as  much  as  to  wet  the 
meat.  Pour  ail  upon  the  fippets  in  a  foup-dilb  ;  and,hav- 


64  -   OF    HASHES. 

ing  grilled  the  head  before  the  fire,  or  with  afalamander, 
lay  it  open  with  the  brow  n  fide  upwards  upon  the  halted 
lvvcf>'j&c.  Garnifh  with  fliced  pickled  cucumbers,  and 
thin  il ices  of  bacon  b'oiied. 

9~0  m:nce  Veal. 

Take  any  part  of  rhe  veal  that  is  under  done,  eiflier 
matted  or  boiled,  and  thred  it  as  fine  a-s  pofiihte  with  a 
knife.  Then  take  a  fufricienr  quantify  o{  beef  gravy, 
chiiotre  in'it  the  quantity  of  a  hazle  nut  of eav ear  to  half 
a  pound  f-f  meat,  and  then  put  into  the  gravy  the  minced 
vfHl,  and  let  it  boil  not  above  a  minute.  Pour  it  into  a 
{oup-plate  or  difh,  upon  fippets  of  bread  toafted  ;  aid 
garnifh  t!:e  difh  with  pickled  cucumbers,  Sec.  or  with 
« i  ii -  flices  of  bacon  broiled. 

Tc  hojk  a  Calf's  H-ad  hniv». 

Take  a  calf's  head  and  boil  it  ;  when  it  is  cold,  take 
em  half  of  the  head,  and  cut  off  the  meat  in  thin  flices, 
)  v.i  it  into  a  Aew-pan,  with  a  little  brown  gravy,  adding, 
a  fpoonful  or  two  of  walnut-pickle,  a  fpoonful  of  cat- 
fup,  a  little  red  wine,  a  little  Hired  mace,  a  few  capers 
fhred,  or  a  little  mango,  boil  it  over  a  ftove,  and  thicken 
it  with  butter  and  rlour.  Take  the  other  part  of  the 
head,  cut  off  the  bone  ends,  and  fcore  it  with  a  knifej 
f-afon  it  with  a  little  pepper  and  fair,  rub  it  over  with 
the  yelk  of  an  egg,  and  ftrew  over  a  few  breadcrumbs, 
and  parfley  ;  then  fet  it  before  the  fire  to  broil  till  it  is 
brown  ;  and  when  you  difh  up  the  other  part,  put  this  in 
ihe  middle  ;  lay  about  your  hafh,  brain  cakes,  with 
iorced-meat  balls,  and  crifp  bacon. 

1o  make  the  Brain  Cakes. 

Take  a  handful  of  bread  crumbs,  a  little  (bred  lemon- 
peel,  pepper,  fait,  nutmeg,  fweet  marjoram,  parfiy 
ihred  line,  and  the  yelks  of  three  eggs;  tike  the  brains 
and  fkin  them,  boil  and  chop  them  fmall,  fo  mix  them 
all  tcgether  :  put  a  little  butter  in  your,  pan  when  )  on 
try  them,  and  drop  them  in  as  you  do  fritters.  If  they 
fhoord  run  in  your  pan,  put  in  a  handful  more  of  bread 
crumbs. 

To  hcjb  a  Calf  's  Head  white. 

Take  a  calf's  head,  and  boil  it  as  much  as  you  would 
do  for  eating  ;  when  it  is  cold  cut  it  in  thin  flices,  and 
put  it  into  a  ftew-pan,  with  a  white  gravy  ;  then  put  to 
it  a  little  fait,  (bred  mace,  a  pint  of  ojfleis,  a  few  Hired 


OF    HASHES,  65 

mufhrooms,  lemon-peel,  three  fpoonfuls  of  white  wine, 
and  fome  juice  of  lemon  ;  fhake  all  together,  b  »il  it  over 
the  rlove  and  thicken  it  up  with  a  little  buner  and  flour. 
When  you  put  it  in  the  difh,  you  muft  lay  a  boiled  fowl 
in  the  middle,  and  a  (ew  flices  of  crifp  bacon  round  the 
difh. 

To  drc/s  a  Mod  Turtle. 
Take  a  calf's  head  with  the  {kin  upon  it,  and  fcald  off 
the  h.^ir  as  you  would  do  off  a  pig  ;  rhen  clean  it,  cut  off 
the  horny  parr  in  thin  flices,  with  as  little  of  the  lean  as 
poflible;  put  in  the  brains,  and  the  giblers  of  a  goofe 
well  boiled  :  have  ready  between  a  quart  and  three  pints 
of  ftrong  mutton  or  vea!  gravy,  with  a  pint  of  Madeira 
wine,  a  large  tea-fpoonful  of  Cayenne  pepper,  half  the 
peel  of  a  large  lemon  fhred,  as  fine  as  poffible,  a  little  fair, 
the  juice  of  two  lemons  ;  ftew  all  thefe  together  till  the 
m^ar  is  very  tender,  which  will  be  in  about  an  hour  and 
a  half;  and  then  have  ready  the  back  {"hell  of  a  turtle, 
edged  with  a  pafte  of  flour  and  water,  which  you  mu't 
firft  fet  in  the  oven  to  harden  ;  then  put  in  the  ingredi. 
ents,  and  fejJHpto  the  oven  to  brown  the  top  ;  and  when 
that  is  done,  garnifh  the  top  with  yelks  of  eggs  boiled 
hard,  and  forced-meat  balls. 

N.  B.  If  you  cannot  get  the  {hell  of  a  turtle,  a  China 
foup-difh  will  do  as  well ;  and  the  cruft  may  beemmitted. 
To  hajh  cold  Fowl. 
Cut  your  fowl  up,  divide  the  legs,  wings,  breaft,  &c. 
into  two  or  three  pieces  each  ;  then  put  them  into  a  ftew- 
pan,  with  a  blade  or  two  of  mace,  and  a  little  lhred  le- 
mon-peel ;  dredge  on  a  little*  flour,  and  throw  on  fome 
gravy  ;  when  it  begins  to  fimmer,  put  in  a  few  pickled 
mufhrooms,  and  a  lump  of  butter  rolled  in  flour.     When 
it  boils,  give  it  a  tofs  or  two,  and  pour  into  the  difh. — 
Garnifh  with  fliced  lemon  and  barberries* 
To  hajb  a  Hare. 
Cut  up  your  hare  entirely,  put  it  into  a  ftew-pan  with 
fome  good  gravy,  a  gill  of  red  wine,  fome  fhred  lemon- 
peel,  and  a  bundle  of  fweet  herbs  ;  let  itftew  for  an  hour, 
then  add  fome  forced-meatballs,  and  the  yelks  of  twelve 
hard-boiled  eggs,  with  trufllles  and  morels.     Give  them 
a  boil  up,  then  take  out  the  herbs,  place  the  hare  hand- 
fomely  on  the  difh,  and   pour  your  gravy,  Sec,  ovei  it.— • 
Garnifh  with  fliced  lemon  and  barberries* 


6$  OF    SOUPS. 

C  H  A  P.    VIII. 
OF    SOUPS. 


Ta  male  gravy  Soup. 

rJ "ake  the  hones  of  a  rump  or  beef",  and  a  piece  of  the 
neck,  and  hoil  it  rill  you  have  all  the  goodnefs  of  it  ;  then 
irraiu  it  off,  and  take  a  go.d  piece  of  butter,  put  it  in  a 
itciv-pan,  and  brown  it,  then  put  to  it  an  onion  ftuck  with 
clones,  ibme  celery,  endive,  fpinach,  and  three  carrots  ; 
put  to  your  gravy  feme  pepper  and  fait,  andletit  boil  all 
together ;  then  pur  in  tippets  of  bread  dried  by  the  fire  ; 
and  you  may  add  a  glafs  of  red  wine.  Serve  it  up  with  a 
French  roll  toafted,  and  laid  in  the  middle^ 
To  make  a  rich  Giblet  £2»^jQ^Bt 

Take  four  pounds  of  gravy  beef,  two  pounds  of  fc raj; 
#)f  mutton,  two  pounds  of  fcrag  of  veal  ;  (lew  them  well 
down  m  a  fufticient  quantity  of  water  for  a  (hong  broth  ; 
let  it  iland  till  it  is  qu;te  cold,  then  fcum  the  fat  clean  off. 
Take  two  pair  of  giblets  well  fcalde'd  and  cleaned,  put 
them  into  \our  broth,  and  let  them  fimmer  till  they  are 
ftewed  tender;  then  take  your  giblets,  and  run  the  foup 
through  a  fine  fieve,  to  catch  the  fmall  bones  ;  then  take 
an  ounce  of  butter,  and  put  it  into  aftew-pan,  mixing  a 
proper  quantity  of  flour,  to  make  it  of  a  fine  light  brown. 
Take  a  frnali  handful  of  chives,  the  fame  of  parftey,  and 
a  Aery  linle  of  fweet  marjoram  ;  chop  all  thefe  herbb  to- 
gether exceiTive  fmail  ;  fet  your  foup  over  a  How  fire,  put 
in  your  giblets,  butter  and  flcur,  and  fmail  heibs  ;  then 
take  a  pint  of  Madeira  wine,  fome  Cayenne  pepper,  arid 
fait  to  your  palate.  Let  them  all  fimmer  together,  till 
the  herbs  are  tender,  and  the  foup  is  finifhed.  Send  it  iq 
table  w  ith  the  gibtats  in  it. 

N  B.  The  livers  muit    be  dewed  in    a  faucepan  by 
themf  ly.s,  an A  pur  in  the  dilh  when  youferve  it  up. 
To  make  a  gwd  Pecije  S'.up. 

Take  a  quart  cf  fpiit  ptafe,  put  them  into  a  gallon  ef 


OF    SOUPS.  67 

foft  water,  with  a  bunch  of  herbs,  fome  whole  Jamaica 
and  black  pepper,  two  or  three  onions,  a  pound  of  lean 
beef,  and  a  pound  of  the  belly-piece  of  fait  pork  ;  boil  all 
together,  till  your  meat  is  thoroughly  tender,  and  your 
foup  ftrong ;  then  drain  it  through  a  fieve,  and  pour  it 
into  a  clean  faucepan  ;  cut  and  wafh  three  or  four  large 
heads  of  celery,  fome  fpinach,  and  a  little  dried  mint, 
rubbed  fine;  boil  it  till  your  celery  is  tender,  then  ferve 
it  up  with  bread  cut  in  dice  and  fried  brown. 
To  make  green  Peafe  Soup. 

Have  a  knuckle  of  veal  of  tour  pounds,  a  pint  and  a 
half  of  the  older!,  green  peafe  fhelied,  fet  them  over  the 
fire  with  five  quarts  of  water;  add  two  or  three  blades  of 
n;ace,  a  quarter  of  an  ounce  of  whole  pepper,  a  fmall 
Onion  Ruck  wi.h  three  cloves,  and  a  bunch  of  fweet  herbs  ; 
cover  it  clofe,  and  let  it  boil  till  half  is  wafted  ;  {train  it 
orF,  and  pafs  your  liquor  through  a  iieve,  put  it  into  a 
clean  faucepan,  with  a  pint  of  the  ycungeft  peas,  the 
heart  of  a  cabbage,  a  lettuce  or  two,  and  the  white  part 
of  three  or  four  heads  of  celery,  cut  fmall,  cover  it  clofe, 
and  let  it  ttei^for  an  hour.  If  you  think  it  is  not  thick 
enough,  take  fome  of  your  foup,  and  put  in  half  a  fpoon- 
ful  ot  flour ;  ftir  it  in  a  bafon  till  it  is  fmooth  ;  pour  it  into 
your  foup;  ftir  it  vyeii  together,  and  let  it^,  boil  for  ten 
minutes  f  then  difh  it  up  with  the  ctuftof  a  French  roll. 
To  make  a  White  Portable  Soup. 

Take  a  leg  of  veal,  bone  it,  and  take  off  all  the  flcin 
and  fat;  take  like  wife  two  dozen  ot  fowls  or  chickens 
feet,  walhed  clean,  and  chopped  to  pieces;  put  all  into  a 
large  ftoving-por,  with  three  gallons  of  foft  water,  and 
let  it  ftove  gently,  till  the  meat  is  fo  tender  as  tofeparate. 
You  rauft  keep  your  pot  tight  covered,  and  a  conftant  fire 
during  the  time  of  its  ftoving;  in  about  feven  or  eight 
hours,  try  your  jelly  in  a  cup.  and  when  quite  cold,  if  it 
is  foftiffas  that  you  can  cut  it  with  a  knife,  take  it  off, 
and  ftrainit  through  a  fieve,  and  take  ofFall  the  fat,  and 
fcum  firft  with  a  fpoon,  and  then  with  a  philtering  paper: 
Provide  china  cups,  and  fill  them  with  the  clear  jelly  ;  (ct 
them  in  a  gravy  pnn;  or  a  large  ftew-pan  of  boiling  water 
over  a  ftove;  in  this  water  boil  your'  jelly  in  the  cups,  till 
it  is  as  thick  as  glue.  After  which,  let  them  Hand  in  the 
vv  tter  till  they  are  quite  cold  :  Before  you  turn  them  out 
of  your  cups,  run  the  edge  of  a  knife  round  to  luofen  them;. 


68  OF    SOUPS. 

then  turn  them  upon  a  piece  of  new  flannel,  which  will 
draw  out  all  the  moifture  gradually.  Turn  them  every 
fix  or  eight  hours,  tili  they  are  perfectly  dry,  and  like  a 
piece  of  glue;  keep  them  in  as  dry  a  place  as  you  can,  and 
in  a  little  time  they  will  be  fo  hard,  that  you  may  carry 
them  in  your  pocket,  without  the  leaft  inconvenience. 
When  you  want  to  ufe  it,  take  a  piece  about  the  bignefs 
of  a  walnut,  snd  pour  a  pint  of  boiling  water  on  it,  fur- 
ring it  tili  it  is  diffolved  ;  feafon  it  with  fait  to  your  tafte, 
and  you  will  have  a  bafon  of  ftrong  broth.  If  you  want 
a  dim  of  foup,  boil  vermicelli  in  water;  then  to  a  cake  of 
your  foup,  pour  a  pint  of  water,  fo  that  four  cakes  will 
make  two  quarts;  when  it  is  thoroughly  melted,  (et  it 
over  the  firejuft  tofimmer;  pour  it  into  the  difh,  put  in 
thin  flices  of  bread  hardened  before  the  fire,  and  the  ver- 
micelli upon  them.  Thus  you  have  a  dim  of  foup  in  a- 
bout  half  an  hour.  Whilft  this  is  doing,  you  may  have  any 
tiling  drafting  to  follow,  which  will  not  only  be  a  good 
addition  to  your  dinner,  but  faving  time. 

Note,  Seafon  it  to  your  palate,  as  there  is  no  fait  or  fea- 
foning  in  the  preparation. 

To  moke  a  Bratvt?  Portable  Soup^L 

Take  a  larg«  leg  of  beef,  bone  it,  and  take  off  the  (kin, 
and  what  fat  you  can;  put  it  into  a  iioving  pot,  with  a 
tight  cover;  put  to  it  about  four  gallons  of  foft  water,  with 
fix  anchovies,  half  an  ounce  of  mace,  a  few  doves,  half 
an  ounce  of  whole  white  pepper,  three  onions  cut  in  two, 
a  bunch  of  thyme,  fweet  marjoram  and  paifley,  with  the 
bottom  cruft  of  a  two-penny  loaf  that  is  well  baked  ;  cover 
it  very  clofe,  and  let  it  have  a  conftant  fire  to  do  leifurcly 
for  feven  or  eight  hours;  then  ftir  it  very  well  together, 
to  make  the  meat  feparate :  cover  it  clofe  again,  and  in  an 
hour  try  your  broth  in  a  cup,  to  fee  if  it  will  glutinate;  if 
it  does,  take  it  off,  and  ftrain  it  through  a  canvafs  jelly  bag 
into  a  clean  pan  ;  then  have  China  or  well  glazed  earthen 
cups,  and  fill  them  with  the  clear  jelly  ;  put  them  into  a 
broad  gravy  pan,  or  ftew-pan,  with  S>iling  water  ;  fet  in 
the  cups,  and  let  them  boil  in  that  till  they  are  perfectly 
glue.  When  they  are  almoft  cold,  run  a  knife  round,  them, 
and  turn  them  upon  a  piece  of  new  flannel,  to  draw  cut 
all  the  molfiure;  in  fix  or  feven  hours  turn  them,  and  do 
fo  till  they  are  perfectly  hard  and  dry  ;  put  them  into  ilone 
jars,  and  keep  them  in  a  dry  place. 


OF     SOUPS.  69 

This  is  very  good  for  foups,  fauces,  and  gravies.  When 
you  intend  to  make  it  into  foup,  (hred  and  wafli  very  clean 
what  herbs  you  have  to  enrich  it,  as  celery,  endive,  cher- 
vil, leeks,  lettuce,  or  indeed  what  herbs  you  can  get;  boil 
them  in  w  ater  till  they  are  tender,  {train  them  off,  and 
with  that  water  duTolve  what  quantity  of  portable  foup  you 
pleafe,  according  to  the  ftrength  you  would  have  it.  If 
you  ar£  where  you  can  get  it,  fry  a  French  roll,  and  put 
it  in  the  middle  of  your  diih,  moiftened  firft  with  fome  of 
your  foup;  and  when  your  cakes  are  thoroughly  melted > 
put  your  herbs  to  it,  and  fetit  over  the  fire  till  it  is  juftat 
boiling:  then  ciifh  it  up,  and  fend  it  to  table. 
To  make  Vermicelli  Soup. 

Take  two  q«.i .^rts  of  ftrong  veal  broth,  put  it  into  a  clean 
fancepan,  with  a  piece  of  bacon  fluck  with  cloves,  and 
half  an  ounce  of  butter  rolled  in  flour;  then  take  a  fmall 
fowl  irufTed  to  boil,  break  the  breaft  bone,  and  put  it  into 
your  foup;  ftove  it  clofe,  and  let  it  (lew  three  quarters  of 
an  hour:  take  about  two  ounces  of  vermicelli,  and  put  to 
it  fome  of  the  broth;  fet  it  over  the  fire  till  it  is  quite  ten- 
der. When  your  foup  is  ready,  take  out  the  fowl,  and 
put  it  into  the  diih  ;  take  out  your  bacon,  fkim  your  foup 
as  foon  as  poffible,  then  pour  it  on  the  fowl,  and  lay  your 
vermicelli  all  over  it ;  cut  fome  French  bread  thin,  put  it 
into  your  foup,  and  fend  it  to  table. 

If  you  choofe  it,  you  may  make  your  foup  with  a  knuc- 
kle of  veal,  and  fend  a  handfome  piece  of  it  in  the  middle 
of  the  diih,  inftead  of  the  fowl. 

To  make  Soup  Lorraw. 

Have  ready  a  ftrong  veal  broth  that  is  white,  and  clean 
fcummed  from  all  fat:  blanch  a  pound  of  almonds,  beat 
them  in  a  mortar,  with  a  little  water,  to  prevent  their  oil- 
ing, and  the  yelks  of  four  poached  eggs,  the  lean  part  of 
the  legs,  and  all  the  white  part  of  a  roafted  fowl;  pound 
all  together  as  fine  as  poffible;  then  take  three  parts  ot  the 
veal  broth,  pat  it  into  a  clean  ftew-pan,  put  your  ingre- 
dients in,  and  mix  them  well  together ;  chip  in  the  cruft 
of  two  French  rolls  wellrafped;  boil  all  together  over  a 
{love,  or  a  clear  fire.  Take  a  French  roll,  cut  a  piece 
out  of  the  top,  and  take  out  all  the  crumb;  mince  the  white 
part  of  a  roaited  fowl  ver>  fine,  feafon  it  wi;h  pepper,  fair, 
nutmeg,  and  a  little  beaten  mace;  Put  'n  about  an  ounce 
t»f  butter,  and  mojften  it  with  two  fpoonfuls  of  your  foup 


7o  OF    SOUPS. 

ft  rained  to  it;  fet  it  over  the  ftove  to  be  thorough  hot: 
Cut  fome  French  rolls  in  flices,  and  fcl  them  before  the 
fire  to  crifp  ;  then  ftrain  oft  your  foup  through  a  tammy  or 
a  lawn  ftrainer,  into  another  clean  ftew-por ;  let  it  ltew 
till  it  is  as  thick  as  cream  :  then  have  your  difh  ready ;  put 
in  fome  of  your  crifp  bread ;  fill  your  roll  with  the  mince, 
and  lay  on  the  top  as  clofe  as  poliible ;  put  it  in  the  middle 
of  the  difh,  and  pour  a  ladleful  of  \  our  foup  over  it;  put 
in  your  bread  firit,  then  pour  in  the  foup,  till  the  dim  is 
full.  Garniib  with  petty  patties;  or  make  a  rim  for  ycur 
difh,  and  gamifh  with  lemon  raced. 

If  you  pleafe,  you  may  fend  a  chicken  boned  in  the 
middle,  inftead  of  the  roll;  or  you  may  fend  it  to  table 
with  only  crifp  bread. 

"To  make  a  Sorrel  Soup  avi/h  Eg%s* 

Take  the  chump  end  of  a  loin  of  mutton,  and  part  of 
a  knuckle  of  veal,  to  make  your  itock  with ;  feafon  it  with 
pepper,  fait,  clove?,  mace,  and  a  bunch  of  fweet  herbs  ; 
boil  it  till  it  is  as  rich  as  you  would  have  it ;  ftrain  it  oft, 
and  put  it  into  a  clean  faucepan  :  Put  in  a  young  fowl,  co- 
ver it  over,  and  ftove  it;  then  take  three  or  four  large 
handfuls  of  forrel  wafhed  clean;  chop  it  groflly,  fry  it  in 
butter,  put  it  to  your  foup,  and  let  it  boil  till  y»ur  fowl 
is  thoroughly  done;  fcum  it  clean,  and  fendjt  to  table 
with  the  r*oH  in  the  middle,  and  fix  poached  eggs  placed 
round  about  it.  Garnifh  the  difh  with  fippets,  and  ftew- 
ed  forrel. 

!'o  make  Afparagus  Sotff, 

Take  five  or  fix  pounds  of  lean  beef  cut  in  lumps,  and 
rolled  in  flour;  put  it  in  your  ftew-pan,  with  two  or  three 
flices  of  fat  bacon  at  the  bottom  ;  then  put  it  over  a  flow 
fire,  and  cover  it  clofe,  ftirring  it  now  and  then. till  the 
gravy  is  drawn:  then  put  it  in  two  quarts  of  water  and 
half  a  pint  of  ale.  Cover  it  clofe,  and  let  it  flew  gently 
for  an  hour,  with  fome  whole  pepper,  and  fait  to  your 
mind  ;  iben  ftrain  off  the  liquor,  and  take  off"  the  fat;  put 
in  the  leaves  of  white  beets,  fome  fpinach,  fome  cabbage, 
lettuce, a  little  mint,  fome  forrel  and  a  little  fweet  mar-* 
joram  powdered;  let  thefeboil  up  in  your  liquor,  then  put 
in  the  green  tops  of  afparagus  cut  final),  aud  let  them  boil 
till  all  is  tender.  Serve  it  up  hot,  with  a  t'rench  roil  in 
tjie  middle, 


SOUPS     FOR    LENT.  .       71 

Rich  Soups  in  Lent,  or  for  faji  Days, 

To  make  a  Craiv  Fijh  Soup. 

Cleanfe  them,  and  boil  them  in  water,  fait  and  fpicc  : 
pull  off  their  feet  and  tails,  and  fry  them  ;  break  the  reft 
of  them  in  a  Hone  mortar,  feafon  them  with  favoury  fpices 
and  an  onion,  a  hard  egg,  grated  bread,  and  fweet  herbs 
boiled  in  good  table  beer;  (train  it>  and  put  to  it  fcald- 
ed  chopped  parfley,  and  French  rolls;  then  put  in  th& 
fried  craw  filh,  with  a  few  mufhrooms.  Garnifh  the  difk 
with  fliced  lemon,  and  the  feet  and  tail  of  a  craw  rifh. 
To  make  Oyjier  Soup. 

Have  ready  a  good  filh  ftock,  then  take  two  quarts  of 
oyfters  without  the  beards;  bray  the  hard  part  in  a  mor- 
tar, with  the  yelks  often  hard  eggs.  Set  what  quantity 
of  filh  ftock  you  mall  want  over  the  fire  with  your  oyfters; 
feafon  it  with  pepper,  fait,  and  grated  nutmeg.  When 
it  boils,  put  in  the  eggs,  and  let  it  boil  till  it  is  as  thick  as 
cream.  Difh  it  up  with  bread  cut  in  dice. 
To  make   an   Eel  Soup. 

Take  eels  according  to  the  quantity  of  foupyou  would 
make  ;  a  pound  of  eels  will  make  a  pint  of  foup.;  fo  to 
every  pound  pf  eels  put  a  quart  of  water,  a  cruft  of  bread, 
two  or  tferec  blades  of  mace,  a  little  whole  pepper,  an 
onion,  and  a  bundle  of  fweet  herbs ;  cover  them  clofe,  and 
let  them  boil  titJ  half  the  liquor  is  wafted  ;  then  ftrain  it, 
toaft  fome  bread,  and  cut  it  final  I,  lay  the  bread  in  the 
difh,  and  pour  in  your  foup.  If  you  have  a  (lew  hole,  fee 
the  difh  over  it  for  a  minute,  and  fend  it  to  table.  If  you 
iind  your  foup  not  rich  enough,  you  mult  let  it  boil  till  it 
is  as  llrong  as  you  would  have  it,  and  add  a  piece  of  car- 
lot  to  brown  it. 

To  make  a  Rronjon  Soup. 

Into  a  clean  fan ce pan  put  three  quarts,  or  more,  of 
water,  with  rafpings  fufficient  to  thicken  it,  two  or. three 
onions,  cut  acmfs,  two  or  three  cloves,  fome  whole  pep- 
per, and  a  little  fait;  cover  it  clofe,  and  let  it  boil  about 
an  hour  and  a  half,  then  (train  ir  through  a  fieve;  have 
celery,  carrots,  endive,  lettuce,  fpinach,  and  what  other 
herbs  you  like,  nor  cut  too  fmall,  and  fry  them  in  butter ; 
take  a  clean  ftew-pan,  that  is  large  enough  for  your  in- 
gredients, put  in  a  good  piece  of  butter,  duit  in  flour, 
and  keep  it  itiriing  till  it  is  of  a  fine  brown  ;  then  pour  ij? 


72 


SOUPS    FOR     LENT. 


your  herbs  and  foup,  boil  it  till  the  herbs  are  tender 
and  the  foup  of  a  proper  thicknefs.  Have  bread  cut  in 
dice,  and  fried  brown;  pour  your  foup  into  the  difh,  put 
fome  of  the  bread  into  the  foup,  the  reft  in  a  plate,  and 
ferve  it  up. 

To  make  a  While  Soup. 
,  Putin  a  clean  faueepan  two  or  th.ee  quarts  of  water, 
the  crumb  of  a  twopenny  loaf,  with  a  bundle  of  herbs, 
fome  whole  pepper,  two  or  three  cloves,  an  onion  or  two, 
cut  acrofs,  and  a  little  fait  :  let  it  boil,  covered,  til!  it  is 
quite  fmooth  ;  take  celerv,  endive,  and  Irrtuce,  only  the 
white  parts,  cut  them  in  pieces,  not  too  fmall,  and  boil 
them  rill  they  are  very  tender,  itrain  your  foup  off  into  a 
clean  ftew-pan  ;  put  your  herbs  in  with  a  good  piece  of 
butter  (tined  in  it  till  the  butter  is  melted,  and  let  it  boil 
for  fome  time,  till  it  is  very  fmooth.  If  any  fcum  arifes, 
take  it  off  very  clean  :  foak  a  fmall  French  roil,  nicely 
rafped,  in  fome  of  the  foup  ;  put  it  in  the  middle  of  the 
dilh,  pour  in  your  fcup,  and  fend  it  to  table. 
To  make  Onion  Soup. 
Firft,  put  a  tea-kettle  of  water  on  to  boil,  then  flice 
fix  Spanim  onions,  cr  fome  of  thelargeft  onions  you  have 
got  ;  flour  them  pretty  well,  then  put  them  into  a  ftcw- 
pan  that  will  hold  about  three  quarts,  fry  them  in  butter 
till  they  are  of  a  fine  brown,  but  not  burnt :,  pour  in  boil- 
ing water  fuificicnt  to  fill  the  foup  di(h  yoirfntend  ;  let 
it  boil,  and  take  half  a  pound  of  butter  rolled  in  flour, 
break  it  in,  and  keep  it  ftirring  till  your  butter  is  melted  ; 
as  it  boils,  fcum  it  very  well,  and  put  in  a  little  pepper 
and  fait;  cut  a  French  roll  into  flices,  and  ft t  it 
before  the  fire  to  crifp;  poach  feven  or  eight  eggs  very 
nicely  ;  cut  off  all  the  rugged  part  of  the  whites,  drain 
the  water  from  them,  and  lay  them  upon  every  flice  of 
roll ;  pour  your  foup  into  the  dim,  and  put  the  bread  and 
eggs  carefully  into  the  difh,  with  a  ikimmer.  If  you 
have  any  fpinnch  boiled,  lay  a  leaf  between  every  piece 
of  roll,  and  fend  it  to  table, 

If  you  have  any  Parmefancheefe,  fcrape  about  an  ounce 
very  £ne,  and  put  it  in  when  you  pour  on  your  boil- 
ing water;  it  gives  it  a  very  high  flavour,  and  is  not  to 
be  perceived  by  the  taite  what  it  is. 


SOUPS    FOR    LENT.  73 

To  make  Turnip  Soup, 

To  two  quafts  ©f  water,  put  three  quarters  of  3  pound. 
of  rice,  clean  picked  and  warned,  with  a  flick  of  cinna- 
mon ;  let  it  be  covered  very  clofe,  and  fimmer  till  your 
rice  is  tender ;  take  out  the  cinnamon,  and  grate  half 
a  nutmeg  ;  beat  up  the  yelks  of  four  eggs,  and  drain 
them  to  half  a  pint  of  white  wine,  and  as  much  pouncied 
f  1  j oar  as  will  make  it  palatable  ;  put  this  to  your  foup, 
and  ftir  it  very  well  together :  fer  it  over  the  fire,  ftirrirsg 
it  till  it  boils,  and  is  of  a  good  thicknefs ;  then  fend  it 
to  table. 

To  make  Onion  Soup. ' 

Pare  a  bunch  of  turnips  (fave  out  three  or  four),  put 
them  into  a  gallon  of  water,  with  half  an  ounce  of  white 
pepper,  an  onion  ftuck  with  cloves,  three  blades  of  mace, 
half  a  nutmeg  bruifed,  a  good  bunch  offweet  herbs,  and 
a  large  cruft  of  bread.  Boil  them  an  hour  and  a  half, 
then  pafs  them  through  a  fieve  ;  clean  a  bunch  of  celery, 
cut  it  fmall,  and  put  it  into  your  turnips  and  liquor,  with 
two  of  the  turnips  you  faved,  and  two  young  carrots  cut 
in  dice  :  cover  it  clofe,  and  let  it  ftew  ;  then  cut  two 
turnips  and  carrots  in  dice,  flour  them,  and  fry  them 
brown  in  butter,  with  two  large  onions  cut  thin,  and  fried 
likewife  ;  put  them  all  into  your  foup,  with  fome  vermi- 
celli ;  let  it  boil  foftly,  till  your  celery  is  tender,  and  your 
foup  is  goodT  Seafonit  with  fait  to  yourpalate. 
To  make  Soup  Meagre, 

Take  a  bunch  of  celery  warned  clean,  and  cut  in 
pieces,  a  large  handful  offpinach,  two  cabbage  lettuces, 
and  fome  parfley :  warn  all  very  clean,  and  ihred  them 
fmall ;  then  take  a  large  clean  ftew  pan,  put  in  about  half 
a  pound  of  butter,  and  when  it  is  quite  hot,  flice  four 
large  onions  very  thin,  and  put  into  your  butter;  ftir 
them  well  together  for  two  or  three  minutes  ;  then  put  in 
the  reft  of  your  herbs  :  (bake  all  well  together  for  near 
twenty  minutes;  duft  in  tone  flour,  and  ftir  together  ; 
pour  in  two  quarts  of  boiling  water ;  feafon  with  peiper, 
fait,  and  beaten  mace.  Chip  a  handful  of  cruft  of  breads 
and  put  in  ;  boil  it  half  an  hour,  then  beat  tip  the  yelks  r 
three  egy;s  in  a  fpoonful  of  vinegnr ;  pour  it  in,  ftir.  " 
two  or  three  minutes,  then  fend  ir  to  table. 

G 


74  OF    FRICASEES, 


G  H  A  P.     IX. 


OF     FRICASEES. 


Tofrkafee  Neats  Tongues. 

Eoil  them  tender,  peel  them,  c.i  them  into  thin  flices. 
and  fry  them  in  frefh  butter  ;  then  pour  out  the  butter  j 
put  in  as  much  gravy  as  will  be  wanted  forfauce,  a  bun- 
dle of  fweet  hctbs,  an  onion,  fome  pepper  and  fait,  and 
a  blade  or  two  of  mace;  fimmer  all  together  for  half  an 
hoar.  Then  take  out  the  tongue,  ftrain  the  gravy,  put 
it  with  the  tongue  in  the  flew- pan  again,  beat  up  the 
yelks  of  two  eggs,  with  a  giafs  of  white  wine,  a  little 
grated  nutmeg,  a  piece  of  butter  as  big  as  a  walnut  rolled 
in  flour ;  (hake  all  together  for  four  or  rive  minutes,  diih 
it  up  and  fend  it  to  table. 

Tofrkafee  Ox  Palates. 

Put  the  palates  upon  the  fire  in  cold  water,  and  let 
them  boil  foftly  till  they  are  very  tender  ;  then  blanch 
and  ferape  them  clean  ;  rub  them  all  oyer  with  mace, 
nutmegs,  cloves,  pepper  beaten  fine,  mix&l  with  crumbs 
of  bread.  Put  them  into  a  ftew-pan  of  hot  butter,  and 
fry  them  brown  on  both  fides.  Then,  having  poured  off 
the  fat,  put  as  much  beef  or  mutton  gravy  intoa  ftew-pan 
as  if  required  for  fauce,  and  an  anchovy,  a  little  lemon 
juice,  and  fait  to  make  it  palatable,,  and  a  piece  of  butter 
rolled  in  flour.  When  thefe  have  fiminered  togethcra 
quarter  of  an  hour,  diih  them  up,  and  garniih  with  iliced 
lemon, 

To  f rim  fee  Tripe. 

Take  the  whitdt  and  the  thickeft  feam  tripe,  cut  the 
white  part  in  thin  ilices,  and  put  it  into  a  ftew-pan,  uith 
a  little  white  gravy,  a  fpoonful  of  white  wine,  a  little 
lemon  juice,  and  a  lemon-peel  grated.  Add  to  it  the 
yelks  of  two  or  three  eggs  beat  very  well,  with  a  little 
thick  cream,  fared  parfley,  and  two  or  three  chives.  Let 
them  all  be  (hook  together  over  a  (rove  or  flow  fire,  till 
the  giavy  becomes  as  thick  as  cream  ;  but   it  mult  not 


OF   FRICASEES.  7; 

boll  for  fear  it  fhould  curdle.  Pour  all  together  into  a  dim. 

with  fippets.  Garniih  with  fliced  lemon  and.muflirooms. 

To  fricafee  a  Calf's  Head. 

Take  half  a  calf's  head  that  is  boiled  tender,  cut  it 
into  flices,  and  put  it  into  a  ftew-pan  with  fome  good 
veal  broth  ;  feafon  it  with  mace,  pepper  and  fait,  an 
artichoke  bottom  cut  in  dice,  and  force-meat  balls  firft 
boiied,  morels  and  trufHes;  let  thefe  boil  together  for  a 
quarter  of  an  hour;  fcum  it  clean  ;  beat  up  the  yelks  of 
two  eggs  in  a  gill  of  cream,  put  this  in,  and  make  it 
round  till  it  is  ready  to  boil  ;  fqueeze  in  a  little  lemon, 
andferve  it  up.  Garniih  with  lemon. 
To  fricafee  Calf 's  Feet. 

Drefs  the  calf's  feet,  boil  them  as  you  would  do  for 
eating,  take  out  the  long  bones,  cut  them  in  two,  and 
put  them  into  a  ftew-pan,  with  a  little  white  gravy,  and 
a  fpoonful  or  two  of  white  wine,  take  the  yelks  of  two 
or  three  eggs,  two  or  three  fpoonfuls  of  cream,  grate  in 
a  little  nutmeg  and  fait,  and  fhake  all  together  with  a 
lump  of  butter.  Gamifh  your  dilh  with  flices  of  lemon 
and  currants,  and  ferveit  up. 

Tofricafee  Veal  Sweetbreads. 

Cut  the  fweetbreads  in  thin  flices,  the  length-way. 
Dip  them  in  eggs.  Seafon  them  with  pepper,  fair,  and 
grated  nutmeg.  Fry  them  of  a  light  brown  ;  then  put 
them  into  a  ftew  pan  with  a  fufficient  quantity  of  brown 
gravy,  and  a  fpoonfulof  lemon  juice.  Thicken  it  with 
butler  and  flour,  ferve  it  up  together,  garniftied  with  bits 
of toafted  bacon  and  crifpparfley. 

To  fricafee  Lamb  broivn. 

Cut  a  hind  quarter  of  lamb  into  thin  flices;  feafon 
them  with  pepper  and  fait,  a  little  nutmeg,  favory,  mar- 
joram, and  lemon-thyme  dried  and  powdered  (fome  add 
a  lhallot),  then  fry  on  the  fire  brifldy  j  and  afterwards 
tofsthe  lamb  up  in  ftrong  gravy,  a  giafs  of  red  wine,  a 
few  oyfters,  fome  force-meat  balls,  two  palates,  a  little 
burnr  butter,  and  an  egg  or  two,  or  a  bit  of  butter  rolled 
in  flour  to  thicken  it.  Serve  all  up  in  one  diih,  garnifh- 
ed  with  fliced  lemon. 

To  fricafee  Lamb  white. 

Take  a  leg  of  lamb,  half  roaft  it ;  when  it  is  cold  cut 
it  in  flices,  put  into  a  ftew-pan  with  a  lirr'k  white  gravy, 
a  fiiallot  fared  fin?,  a  little  nutmeg,  fait,  and  a  few  lured 


7<5  OFFRICASEES. 

capers,  let  it  boil  over  a  ftove  til]  the  lamb  is  enough  ; 
to  thicken  the  fauce,  take  three  fpoonfuls  of  creanCthe 
yelks  of  two  eggs,  a  little  fhred  parfley,  and  beat  them 
\\d\  together  j  then  put  it  into  a  ftew-pan,  and  make  it- 
tiil  it  is  thick,  but  do  nm  let  it  boil ;  if  thh  do  nor  make 
it  thick,  rutin  a  little  flour  and  butter,  and  fo  ferve  it 
up.  Garnifh  your  dim.  with  mufnrooms,  oyfters,  and 
lemon. 

Tofrkafit  Lamb /tones  audSix,eelbreadst 

Have  rejdy  fome  lamb  itones  blanched.,  par-boiled, 
and  fiiced,  and  floifr  two  or  thrre  fweetbreads  j  if  very 
thick,  cut  them  in  two;  the  >elks  of  fix  hard  eggs  whole'; 
a  ftw  piftacchio  nut  kernels,  and  a  ^ew  large  oyfters ;  fry 
all  thofe  of  a  line  brown,  then  pour  away  the  butter  and 
add  a  pint  ot  drawn  gravy,  the  lamb-ftones,  fome  afpa- 
ragus  tops  of  about  an  inch  long,  fome  grated  nutmeg, 
a  little  pepper  and  fait,  two  (ballots  fhred  fmall,  and  a 
gJa/s  of  u  hire  wine.  Stew  all  thefe  together  for  ten  mi- 
nutes, then  add  the  yelks  of  fix  eggs  beat  very  fine,  with 
a  little  white  wine,  and  a  little  mace;  fiir  all  together 
till  it  is  of  a  fine  thicknefs,  and  then  difh  it  up.  Garniih 
with  lemon. 

To  frkafee  Pigs  Ears, 

Take  three  or  four  pigs  ears,  clean  and  boil  them  very 
tender,  cut  them  in  fmall  pieces  the  length  of  your  finger, 
and  fry  them  with  butter  till  they  are  brown  ;  put  them 
into  a  ftew-pan  with  a  little  brown  gravy,  a  lump  of  but- 
ter, a  fpoonful  of  vinegar,  and  a  little  muftard  and  fait, 
thickened  with  flour.  Take  two  or  three  pigs  feet,  and 
boil  them  very  tender,  fit  for  eating,  then  cut  them  in 
two,  and  take  out  the  large  bones  ;  dip  them  in  eggs, 
and  flrcw  over  them  a  few  bread  crumbs,  feafbn  them 
with  pepper  and  fair.  Then  either  fry  or  broil  them  in 
'the  middle  of  the  difn  with  the  pigs  ears. 
To  frkafee  Pigs  Pettitoes. 

Clean  the  pettitoes  vety  well  from  hair,  &c.  fpHt  them 
in  two  down  the  middle  ;  boil  them  with  the  liver,  lights, 
and  heart,  till  they  are  very  tender,  in  half  a  pint  of  water 
or  more,  according  to  the  quantity  of  meat,  with  an 
onion,  a  bunch  ot  fweet  herbs,  a  little  whole  pepper, 
and  a  blade  of  mace.  But  in  five  minutes  take  out  the 
liver,  lights,  and  heart,  mince  them  very  fmall,  grate 
a  little  nutmeg  over  them   and  dredge  them  with  flcmr 


OF    FRICASEES.  77 

gently.  When  the  pettitoes  or  feet  are  quite  tender, 
take  them  out,  (train  the  liquor  in  which  they  were  boiled, 
and  then  put  all  together  into  a  faucepan,  with  a  little 
fait,  a  bit  of  butter  as  big  as  a  walnut, and  either  a  (boon- 
ful  of  vinegar,  or  thejuice  of  half  a  fmali  tarn  on.  ohakc 
the  faucepan  often  ;  and  after  it  has  fnnmered  five  or  fix 
minutes  and  you  have  laid  fome  toafted  fippsts'or  dices 
of  bread  round  the  infide  of  the  ,diih,  lay  the  minced 
meat  and  fauce  in  the  middle,  and  the  fplit  pettitoes  round 
it.     Garniili  with  fliced  lemon. 

Tofrkafee  a  Hare. 

Boil  the  hare  with  apples,  onions,  and  parfley ;  when 
it  is  fender,  (hred  it  fmall,  then  put  thereto  a  pint  of 
red  wine,  one  nutmeg,  a  little  pepper  and  fait,  and  two 
or  three  anchovies;  ftir  thefe  together,  with  the  yelks  of 
twelve  hard  eggs  ftired  fmall  ;  when  it  is  ferved  up,  put 
in  as  much  melted  butter  as  will  make  it  moid,  garnish 
the  dim  with  fome  of  the  bones,  and  the  whites  of  eggs 
boiled  hard,  and  cut  in  halves. 

Tofrkafee  Rabbits  ivhite. 

Half  road  two  young  rabbits  5  then  (kin  and  cut  them 
in  pieces,  ufing  only  the  whiteft  parts  ;  which  you  mult 
put  into  a  ftew-pan,  with  a  fufficient  quantity  of  white 
sravy,  a  fmall  anchovy,  a  little  onion,  (hred  mace,  grated 
?|mon-peel,  and  nutmeg  grated;  let  it  have  tJrife  boil. 
Then  take  a  little  cream,  the  yelks  of  two  eggs,  a  lump 
of  butter,  a  little  juice  of  lemon,  and  Hired  parlley  ; 
put  them  all  together  into  a  ftew-pan,  and  (hake  them" 
over  the  fire  till  they  become  as  white  as  cream  ;  but  do 
not  let  the  mixture  boil,  for  it  will  curdle  if  it  does. — 
Garnifti  the  difh  with  fliced  lemon  and  pickles. 
tofrkafee   Rabbits  brown. 

Cut  the  legs  in  three  pieces,  and  the  other  parts  about 
the  fame  fize.  Beat  them  thin,  and  fry  them  in  butrer 
over  a  quick  fire  ;  when  fried  put  them  into  a  ftew-pan 
with  a  little  gravy,  a  fpoonful  of  catfup,  and  a  little 
grared  nutmeg.  Shake  it  up  with  a  little  fioar  and  butter, 
and  garniili  the  dilh  with  fried  parfley,  made  very  crifp. 
Tofrkafee  Chickens  ivhite. 

Halfroaft  the  chickens,  then  having  cut  them  up  as 
for  eating,  {kin  them,  and  put  them  into  a  ftew-pan  with 
a  little  white  gravy,  thejuice  of  a  lemon,  an  anchovy  for 
every  chicken,  with  a  fufficient  quantity  of  mace  and 


78  OF    FRICASEES. 

nutmeg  grated,  and  then  boil  them.  Take  alfo  the  yelks 
of  eggs,  as  much  as  neceffary,  a  little  fweet  cream  and 
fhr«=i-.  parfley;  then  put  them  into  a  ftew-pan  with  a  lump 
of  butter  and  a  little  fait.  Shake  them  all  the  time  they 
are  ovrr  the  fire,  but  tio  not  let  them  boil,  for  that  would 
make  them  curdle.  Serve  it  up  poured  upon  fippets, 
and  garnifti  the  dilh  with  iliced  lemon,  or  pickled  mulh- 
jooms. 

<Tofrica/ee  Chickens  bronvn. 

Cut  up  the  chickens  raw,  in  the  manner  as  you  do  for 
eating,  and  fiat  the  pieces  a  little  with  a  rolling  pin.  Fry 
them  of  a  light  brown  ;  afterwards  put  them  into  a  ftew- 
pan,  with  a  fufficient  quantity,  but  not  too  much  gravy, 
afpoonful  or  two  of  white  wine,  to  two  or  three  chickens, 
and  a  little  nutmeg  and  fait.  Thicken  it  up  with  Hour 
and  butter.  Garniih  with  fippets  within  the  dilh,  and 
with  crifp  parfley  on  the  rim. 

To  fricafee  Pigeon t. 

Quarter  each  pigeon,  and  fry  them.  Take  fome  green 
peafe,  and  fry  them  alfo  till  they  be  like  to  burn:.  Their 
pour  boiling  water  upon  them,  and  feafon  the  liquor  with 
pepper,  fait,  onions,  garlic,  parfley,  and  vinegar.  Thick- 
en with  yelks  of  eggs. 

'To  fricafee   Cod. 

Take  the  zoonds,  blanch  them,  then  make  them  very 
clean,  and  cut  them  into  little  pieces.  If  they  are  dried 
zounds,  you  mull  firft  boil  them  tender.  Get  fome  of  the 
roes,  blanch  them  and  wafh  them  clean,  cut  them  into 
round  pieces  about  an  inch  thick,  with  fome  of  the  livers, 
an  equal  quantity  of  each,  to  make  a  handfome  dim,  and 
a  piece  of  cod  of  about  a  pound  for  the  middle.  Put 
them  into  a  ftew-pan,  feafon  them  with  a  little  beaten 
mace,  grated  nutmeg  and  fait,  a  few  {wezt  herbs,  an 
onion,  and  a  quarter  of  a  pint  of  ftfh  broth  or  boiling 
water;  co  er  th^m  clofe,  and  let  them  ftew  a  few  mi- 
nutes; then  put  in  half  a  pint  of  red  wine,  a  few  oyfters 
with  the  liquor  drained,  a  piece  of  butter  rolled  in  flour; 
fhake  the  pan  round,  and  let  them  ftew  foftly  till  they 
are  en-ough.  Tske  out  the  fweet  herbs  and  onion,  and 
dilh  up.     Garnifn  with  lemon. 

To  fricafee  Soals,  Place ,  or  Flounders. 

Strip  cfFthe  black  (kin  of  the  fifti,  but  not  the  white  ; 
then  take  out  the  bones,  and  cut  the  flefh  into  flicei  about 


OF     F  RICA  SEES.  79 

two  inches  long;  dip  the  flices  in  the  yelks  of  eggs,  and 
ftrew  over  them  rafpmgsof bread  ;  then  fry  them  in  cla- 
rified butter,  and  when  they  are  enough,  put  them  on  a 
plate,  and  fet  them  by  the  fire  till  you  have  made  the 
following  fauce  : 

Take  the  bones  of  the  nth,  boil  them  up  with  water, 
put  in  fome  anchovy  and  fwcet  herbs,  fuch  as  thyme  and 
pariley,  and  add  a  little  pepper,  with  cloves,  and  mace. 
When  thtfe  have  boiied  together  fome  time,  take  the 
butter  in  which  the  fiih  was  fried,  put  it  into  a  pan  over 
the  fire,  fhake  flour  into  it,  and  keep  it  itirring  while 
the  flour  is  (halting  in  ;  then  itrain  the  liquor  into  it,  in 
which  the  nfh-bones,  herbs,  and  fpice  were  boiled,  and 
boil  it  together  till  it  is  very  thick,  adding  lemon-juice 
to  your  tafte.  Put  your  fim  into  a  difh,  and  pour  the 
fauce  over  it ;  ferve  it  up,  garniihed  with  dices  of  lemon, 
and  fried  parfley. 

N.  B.     This  difh  may  take  place  on  any  part  of  the 
table,  either  in  thefirft  orfecond  courfe. 
Ts  fricafee  Tench  ivhite. 

Having  cleaned  your  tench  very  well,  cut  off  their 
heads,  flit  them  in  two,  and  if  large,  cut  each  half  in 
three  pieces;  if  final!,  in  two;- melt  fome  butter  m  a 
ftew-pan,  and  put  in  your  tench  ;  duftin  fome  flour,  pour 
in  fome  boiling  water,  and  a  few  mufhrooms,  and  feafon 
it  with  fait,  pepper,  and  a  bundle  of  fweet  herbs,  and 
an  onion  (tuck,  with  cloves;  when  this  boils,  pour  in  a 
pint  of  white  wine  boiling  hot,  let  it  itew  till  fufliciently 
waited;  take  out  the  flelh  and  ftrain  the  liquor,  faving 
the  mufhrooms;  bind  your  fricafee  with  the  >elks  of 
three  or  four  eggs  beat  up  with  a  little  verjuice,  f<  me 
parfley  chopped  fine,  and  a  little  nutmeg  grated;  flir  it 
all  the  time  it  boils,  fcum  it  very  clean,  pour  your  fauce 
over  the  fifh,  and  fend  it  to  table. 

To  fricafee  Tench  &ro<w»: 

Prepare  your  tench  as  in  the  other  receipt;  put  fome 
butter  and  flour  into  a  ftew-pan,  and  brown  it  ;  then  put 
in  the  tench  with  the  fame  feafoning  you  did  for  your 
white  fricafee;  when  you  have  toffed  them  up,  moiften 
them  with  a  little  filh  broth  ;  boil  a  pint  of  white  wine, 
and  put  to  your  fncafe  ,  flew  it  till  enough,  and  pro- 
perly wafted;  then  take  the  fiih  up,  iirain  the  liquor, 
bind  it  with  a  brown  cullis,  aad  fervt  it  up.    If  afpara- 


So  OF     FRICASEES. 

gus  or  artichokes  are  in  ftafon,  you  may  boi!  thefe,  and 
add  them  to  your  fricafee. 

T'y  fricafee  Eggs  ivhiie. 

Eoil  eight  or  ten  eggs;  take  off  the  (hells,  cut  fome 
in  halves,  and  fume  in  quarters  .  have  ready  half  a  pint  of 
cram,  a  good  piece  of  butter,  a  little  nutmeg,  a  glafs 
of  white  wine,  and  a  fpoonful  of  chopped  pariley  ;  ftir 
all  together  over  a  clear  fire  till  it  is  thick  and  smooth  ; 
lay  your  eijg*  in  the  difh,  and  pour  the"  fauceover.  Gar- 
nish with  hard  eg^s  cut  in  halves,  oranges  quartered,  and 
toatied  fippets  ;  tend  it  hot  to  tabie. 

Tofr'tcajee  Eggs  briivn* 

Bc:'l  as  many  eggvS  hard  as  you  want  to  fill  your  dim  ; 
take  effthe  (hells,  and  \ry  them  in  butter,  of  a  fine  brown; 
pour  your  fat  out  of  the  pan,  put  in  iome  flour,  and  a 
lump  of  butter,  ftir  it  till  it  is  thick,  and  ofagood  brown; 
pour  in  fome  boiiing  water,  a  gili  or  Madeira,  a  little  pep- 
per, fait,  and  beaten  mace  ;  boil  ail  together,  till  it  is  of 
a  good  thicknefs;  fcum  it,  and  fquceze  in  a  little  orange; 
cut  fome  of  your  eggs  in  half,  lay  the  Hat  fide  uppermort, 
and  the  whole  ones  between  ;  pour  the  fauee  over.  Gar- 
niih  with  fried  panley,  and  a  Seville  orange  cut  in  fmall 
quarters. 

To  fricaft-e  Artichoke  bottoms. 

T.ke  them  either  dried  or  pickled  ;  if  dried,  you  muft 
lay  them  in  warm  water  for  three  or  four  hours,  (hitting 
the  water  two  or  three  times;  then  have  ready  a  little 
cream  and  a  piece  of  freth  butter,  ftir  it  together  one 
way  over  the  fire  till  it  is  melted,  then  put  in  the  arti- 
choke*, and  when  they  are  hot  difh  them  up. 
To  fruafee  Mujbrooms, 

Taken  quart  of frefh  mufhrooms,  make  them  clean, 
put  them  in  a  faucepan,  with  three  fpoonfuls  of  water, 
three  of  milk,  and  a  very  little  fait, ;  fet  them  on  a  quick 
fire,  and  let  them  boil  up' three  times;  then  take  them 
off,  grate  in  a  little  nutmeg,  put  in  a  little  beaten 
mace,  half  a  pint  of  thick  cream,  a  piece  of  butter  rolled 
well  in  flour,  put  it  all  together  into  a  faucepan,  (haking  it 
well  all  the  time.  When  the  liquor  is  fine  and  thick, 
dim  them  up;  be  careful  they  do  not  curdle.  You  may 
ftir  i he  faucepan  carefully  with  a  fpoon  all  the  time. 


OF     RAGOUTS.  *i 

CHAP.    X, 
OF      RAGOUTS. 


To  ragout  a  piece  of  Beef  caVed  Beef  A-la-made. 

Take  a  buttock  of  beef,  interlarded  with  great  lard, 
rolled  up  ir  chopped  fpice,  fage,  pa  i  (ley,  thyme,  and 
green  onions;  bind  it  clofe  with  coarfe  tape,  and  put  it 
into  a  great  faucepan.  When  it  is  half  done,  turn  it  ; 
let  it  ftand  over  the  fire  on  a  ftove  twelve  hours.  It  is  fit 
to  eat  cold  or  hot.  When  it  is  cold,  flice  it  out  thin,  and 
tofs  it  up  in  a  fine  ragout  of  fwcetbreads,  oyfters,  muih- 
rooms,  and  palates. 

To  ragout  a  Breaji  of  Veal. 

Put  a  bread  of  real,  with  an  Onion,  a  bundle  of  fweet 
herbs,  a  little  black  pepper,  and  grated  nutmeg,  a  blade 
or  two  of  mace,  and  a  very  little  lemon-peel  grated  into 
a  large  ftew-pan,  and  juft  cover  it  with  water  :  when  it 
grows  tender,  take  it  up  and  bone  it. 

Put  the  bones  into  the  liquor,  and  boil  them  till  they 
make  good  gravy.  Then  ftrain  it  ofT.  Add  to  this  li-. 
quor  a  quarter  of  a  pint  of  rich  beef  gravy,  half  an  ounce 
of  truffles  and  morels,  a  fpoonful  of  catfup,  and  two 
fpounfuls  of  white  wine.  While  th'.fe  are  boiling  toge-. 
ther,  flour  the  veal,  and  fry  it  in  butter  till  it  comes  to 
be  of  a  fine  brown.  Then  drain  ofT  the  butter,  and  pour 
the  gravy  to  the  veal,  with  a  few  mufhrooms. 

Boil  all  together  till  the  liquor  becomes  rich  and  thick, 
cut  the  fvveetbread  into  four,  and  fpread  the  pieces  and 
forced-meat  balls  over  the  difh,  having  firft  laid  the  veal 
in  the  difh,  and  poured  the  fauce  all  over  it,  Gamifti 
with  {Heed  lemon. 

To  ragout  a  Neck  of  Veal. 

Cut  it  into  (teaks,  flatten  them  with  a  rolling-pin;  lard 
them  with  bacon,  and  feafon  them  with  a  mixture  of  fait, 
pepper,  grated  nutmeg,  mace,  lemon-peel,  and  thyme, 
Then  dip  each  fteak  feparately  in  the  yelks  of  eggs.  Put 
all  together  in  a  ftew-pan,  over  a  flow  fire,  and  keep 


8i  OF    RAGOUTS. 

bafting  and  turning  the  fteaks  in  order  to  keep  in  the 
gravy.  When  they  are  done  fufficiently,  uifh  them  with 
half  a  pint  of  ftrong  gravy  feafoned  high,  adding  nmili- 
Tooms,  pickles,  and  forced-meat  balls  dipped  in  the  yelks 
of  eggs      Garnifh  with  ftewed  and  fried  oytters. 

If  you  intend  a  brown  ragout,  put  in  a  glafs'of  red 
wine;  if  a  white  ragout,  put  in  white  wine,  with  the 
yelks  of  eggs  beaten  up  with  two  or  three  fpoonfuls  of 
cream. 

To  ragout  Veal Sweetbreads. 

Cut  fweetbreads  into  pieces  as  big  as  a  walnut;  wafli 
and  dry  them,  put  them  into  a  ftew-pan  of  hot  burnt 
butter.  Stir  them  till  they  are  brown,  and  then  pour 
Over  them  as  much  gravy,  mufhrooms,  pepper,  fait,  and 
all  fpice  as  will  cover  them  ;  then  let  them  ftew  half  aa 
hour.  Pour  off  the  liquor;  pafs  it  through  a  fieve,  and 
thicken  it  for  fauce.  Place  the  veal  fwcet-breads  in  the 
difh,  pour  the  fauce  over  thera,  and  ferve  them  up,  gar- 
niftied  with  fliced  lemon,  or  orange. 

To  ragout  a  Leg  of  Mutton. 

Take  off  the  fat  and  fkin,  and  cut  the  flelh  very  thin, 
the  right  way  of  the  grain.  Butter  the  ftew  pan,  duft  it 
tyith  flour,  and  put  in  the  meat,  half  a  lemon,  and  half 
arr  onion,  cut  very  fma!l,  a  blade  of  mace,  and  a  little 
bundle  of  fweetherbs.  Stir  it  a  minute  or  two.  Then 
pur  in  a  quarter  of  a  pint  of  gravy,  and  an  anchovy 
minced  fmall,  mixed  with  butter  and  flour.  Stir  it  again 
for  fix  minutes, and  then.^ifh  it  up. 

To  re*  ut  /Ires  Feet  and  Ears. 

If  they  are  raw  or  fou fed,  boil  the  feet  and  ears  till 
they  are  tender,  after  which  cut  them  into  thin  bits  about 
two  inches  long,  and  a  quarter  of  an  inch  thick.  Put 
them  into  a  ftew-pan,  with  half  a  pir.t  of  good  gravy,  a 
glafs  of  white  wine,  a  good  piece  of  butter  rolleoSin  flour, 
a  little  pepper  and  fait,  a  good  deal  of  muftard,  and  half 
an  onion.  Stir  ?.li  together  till  it  becomes  ofa  fine  thick- 
nefs,  and  then  popr  it  into  a  difh,  meat  and  gravy  to- 
gether. 

To  make  a  rich  Ragout. 

Having  parboiled  lamb  ftones  and  fweetbreads,  and 
blanched  fome  cocks-combs,  cut  them  all  in  flices,  and. 
feafon  them  with  a  mixture  of  pepper,  fait,  mace,  and 
nutmeg.      Then  fry   them  a  little  in  lard  ;  drain  them, 


OF    RAGOUTS.  gg 

and  tofs  them  up  in  good  graVy,  with  a  bunch  of  fweet 
herbs,  two  fhallots,  a  few  mufhrooms,  truffles,  and  mo- 
rels. Thicken  it  with  burnt  butter,  and  add  a  glafs  of 
red  wine.  Garnifh  the  dim  with  pickled  mufhrooms,  or 
fried  oy  iters,  and  11  iced  lemon. 

A  Ragout  for  made  dijhes. 

Take  red  wine,  gravy,  fweet  herb?!,  and  fpice,  in 
which  tofs  up  lamb-ftones.  cocks-combs  boiled,  blanched, 
and  diced,  with  fliced  fweet-breads,  oyfters,  muihrooms, 
firutHes,  and  morels;  thicken  thefe  with  brown  butter, 
and  ufe  it  occafionally  when  wanted  to  enrich  a  ragout 
of  any  fort. 

A  Ragout  of  Snipes, 

Take  two  brace  of  fnipes,  clean  picked,  put  a  niece  of 
butterinto  a  fcew-pan,  and  give  your  fnipes  a  browning; 
then  cut  them  down  the  back,  and  prefs  them  flat,  but  d® 
not  take  out  the  tail  ;  put  them  into  a  (lew-pan  with  fome 
good  gravy,  a  fmall  gliif*.  of  red  wine,  a  gill  of  fmall 
mufhrooms,  a  little  beaten  mace,  and  fait  :  let  them  u#w 
five  or  fix  minutes,  then*  roll  a  piece  of  butter  in  fiour. 
When  it  is  the  thicknefs  of  cream,  fcum  it  clean,  and  diih 
them  up.  Ganiifh  your  diih  with  toafted  fippets,  and 
orange  cut  in  fmail  quarters. 

A  Ragout  of  Eggs. 

Boil  fix  eggs  hard  ;  then  take  large  mufhrooms,  peel 
and  fcrape  them  clean,  put  them  into  a  faucepan,  with  a 
HttJe  fait,  cover  them  and  let  them  boil;  put  to  them  a 
gill  of  red  wine,  a  good  pieae  of  butter  rolled  in  flour, 
feafoned  with  mace  and  nutmeg  ;  let  it  boil  till  it  is  of  a 
good  thicknefs;  cut  the  whites,  of  your  eggs  round,  (o 
that  you  may  not  break  the  yelks  ;  lay  fome  toafled  fip- 
pets in  your  diih,  with  the  yelks  of  eggs;  then  pour  over 
your  ragout ;  garnifh  your  difh  with  the  whites;  lay  the 
flat  fide  uppermoft,  and  a  Seville  orange  between. 
To  ragout  Sturgeon. 

Cut  fturgeon  into  collops,  iard  and  rub  them  over  with 
an  egg,  dull  on  fome  flour,  and  fry  them  of  a  fine  brown 
in  lard  ;  as  fbpn  as  they  are  done,  put  them  into  a  flew- 
pan  with  a  pint  of  good  gravy,  fome  fweet  herbs  fhred 
fine,  fome  dices  of  lemon,  veal  fweet-breads  cut  in  pieces, 
truiiles,  mufhrooms,  and  a  glafs  of  white  wine;  bind  it 
with  a  good  cullis,  till  it  is  of  a  proper  thicknefs ;  then 
take  bffthe  fcum  very  clean  ;  difh  it  up,  and  garnifh  it 
with  barberries  and  lemons. 


34  OF    PASTRY, 

To  ragout  Oyjiers. 
Open  fourdo.en  of  the  largett  Melton  oyfters,  and 
fave  the  liquor;  make  a  thick  batter  with  cream,  the 
yelks  of  eggs,  nutmeg  grated,  and  parflcy  chopped  fine  ; 
5ip  the  oyilers  into  the  batter,  and  then  roll  them  in  bread 
crumbs,  and  fry  rhem  of  a  fine  brown;  when  they  are 
fried,  take  them  up  and  lay  them  on  a  drainer  before  th& 
fir**;  empty  your  pan,  and  duft  fome  flour  all  over  it, 
then  put  in  about  two  ounces  of  butter  ;  when  it  is  melted 
and  thick,  drain  in  vour  oyfter  liquor,  and  ftir  it  veil  to- 
gether ;  put  in  two  ounces  of  piltachio  nuts  ihelled,  and 
let  them  boil;  then  put  in  half  a  pint  of  white  wine,  beat 
up  the  yelks  of  two  eggs  in  four  fpoonfuls  of  cream,  and 
ftir  all  together  till  it  is  of  a  proper  thicknefs  ;  lay  the 
oyfters  in  the  dill-,  and  pour  the  ragout  over.  Garnifh 
the  dilh  with  a  Seville  orange  cut  in  fraall  quarters. 


CHAP.    XI. 

OF    PASTRY. 


To  make  Paflry  for  Tarts* 

Take  two  pounds  and  a  half  of  butter,  to  three  pounds 
of  flour,  and  half  a  pound  of  fine  fugar  beaten  ;  rub  all 
your  butter  in  the  flour,  and  make  it  into  a  parte  with  cold 
milk,  and  two  fpoonfuls  of  brandy. 
PuffPafie. 

Take  a  quartern  of  flour,  and  a  pound  and  a  half  of 
butter  ;  rub  a  third  part  of  the  butter  in  the  flour,  and 
make  a  parte  with  water;  then  roll  out  your  parte,  and 
put  your  butter  upon  it  in  bits,  and  flour  it  ;  then  fold  it 
up,  and  roll  it  again;  after  this,  put  in  more  butter,  flour 
it,  and  Fold  it  up  again  ;  then  put  the  rert  of  the  bulter  in, 
flour  it,  and  roll  it  twice  before  you  ufe  it. 


OF      PASTRY.  $s 

Pap  for  Raffed  Pies. 

To  half  a  peck  of  flour,  take  two  poun  Is  of  butter,  and 
cut  it  in  pieces  in  a  faucepan  of  water  over  the  fire,  and 
when  the  butter  is  melted,  make  a  hole  in  the  Hour,  fkirn 
off  the  butter,  and  put  it  in  the  flour,  with  fpme  of  the 
water :  then  make  it  up  in  a  ftiffpafte,  and  if  you  do  not 
ufe  it  prefently,  put  it  before  the  fire  in  a  cloth. 
Pajie  for  Venifon  Paftics. 

Tak.afour  pounds  of  butter  to  halfa  peck  of  flour;  rub 
it  all  in  your  flour,  but  not  too  final!;  then  make  it  into 
a  pafte?  and  beat  it  with  a  rolling  pin  for  an  hour  before 
you  ufe  it  ;  if  you  pieafe,  you  may  beat  three  or  four  eggs, 
and  pui  them  in  to  your  pafte,  when  you  mix  it. 
Pajie  Royal  for  Patty  pans* 

Lay  down  a  pound   oi  flour,  work  it  up  with  halfa 
pound  of  butter,  two  ounces  of  fine  fugar,  and  four  eggs. 
PafleforCufiards. 

Lay  down  flour,  and  make  it  into  a  ftifF  parte  with  boil- 
ing water  ;  fprinkle  it  with  a  little  cold  water,  to  keep  it 
from  cracking. 

To  make  a  Hare  Pie. 

Cut  the  hare  in  piece?,  break  the  bones,  and  lay  them 
in  the  pie ;  lay  on   balls,  fliced  lemon,  and  butter,  and 
clofe  it  with  the  yelks  of  hard  eggs. 
An  UmbU  Pie. 

Take  the  umblers  of  a  buck,  boil  them,  and  chop  them 
asfn^las  meat  for  minced  pies  ;  put  to  them  as  much 
beef  fuet,  eight  apples,  half  a  pound  of  fugar,  a  pound 
and  a  half  of  currants,  a  little  fait,  fome  mace,  cloves, 
nutmeg,  and  a  little  pepper  ;  then  mix  them  together, 
and  put  it  into  a  pafte  ;  add  halfa  pint  of  fack,  the  juice 
of  one  lemon  and  orange,  clofe  the  pie,  mid  when  it  is 
baked  ferve  it  up. 

A  Lumber  Pie. 

Take  a  pound  and  a  half  of  iillef  of  veal,  mince  it  with 
the  fame  quantity  of  beef  fuet,  feafon  it  with  fweet  fpice, 
five  pippins,  a  handful  of  fpinach,  a  hard  lettuce,  thyme, 
andpariley;  mix  with  it  a  penny  loaf  grated,  and  the 
yelks  of  two  or  three  eggs,  fack  and  orange-flower  water, 
a  pound  and  a  half  of  currants  and  preferves,  with  a  cau- 
dle. 

H 


S6  OF    PASTRY. 

A  Shrenjojbury  Pie. 
Take  a  couple  of  rabbits,  cut  them  in  pieces,   feafora 
them  well  with  pepper  and  fait;  then  take  fome  fat  pork, 
fcafoned  in  like  manner,  with  the  rabbits  livers  parboiled, 
iome  butter,  eggs,  pepper  and  fait,  a  little  fweet  marjo- 
*  ram,  and  a  little  nutmeg;   make  balls,  and  lay  in  your 
pie  among  the  meat;  then  take  artichoke  bottoms  boiled 
tender  ;  cut  in  dice,  and  lay   ihefe  likewife    among  the 
meat  ;  clofe  )our  pie,  ?md  put  in  as  much  white  wine  as 
you  think  proper.     Bake  it  and  ferve  it  up. 
A  Lamb  Pie. 
Seafon  the  Iamb  (teaks ;  lay  them  in  the  pie  with  diced 
lamb-ftones  and  fweetbreads,    favoury  balls,  and  oyiters. 
Lay  oil  butter,  and  clofe  the  pie  with  a  lear. 
A  lamb  Pie  ivith  Currants. 
Take  a  leg  and  a  loin  of  lamb,  cut  the  flelh  into  fmall 
pieces,  and  feafon  it  with  a  little  fait,  cloves,  mace,  and 
nutmeg ;  then  lay  the  lamb  in  your  palte,  with  as  many 
currants  as  yoa  think  proper,  and  fome  Lifbon  fugar  :   a 
few  raifins  (toned  and  chopped   fmall;  and   fome  forced- 
meat  balls,  yelks  of  hard  eggs,  with  artichoke  bottoms, 
or  potatoes  that  have  been   boiled  and  cut  in  dice,  with 
candied  orange  and  lemon-peel  in  dices ;  put  butter  on  the 
top,  and  a  little  water;  then  clofe  your  pie,  bake  it  gently; 
when  it  is  baked  take  off  the  top,  and  put  in  your  caudle 
madp  of  gravy  from  the  bones,  fome  white  wine  and  juice 
of  lemon;  thicken  it  with  the  yelks  of  two  eggs,  and  a 
bit  of  butter.     When  you  pour  in  your  caudle,  let  it  be 
hot,  and  (hake  it  well  in  the  pie  ;  then  ferve  it  up,  having 
laid  on  the  cover. 

Note.  If  you  obferve  too  much  fat  fwimming  on  the 
liquor  of  your  pic,  take  it  off  before  )ou  pour  in  your 
caudle. 

A  Mutton  Pie. 
Seafon   the    mutton  freaks,  till  the  pie,  lay  on  butter, 
and  clofe  it.     When  it  is  bhked,  tofs  up  a  handful  of 
chopped   capers,  cucumbers,  and  oyiters  in  gravy,  with 
an  anchov)  and  drawn  barter. 

A  Veal  Pie. 
Raife  a  nigh  round  pie,  then  cut  a  fillet  of  veal  into 
three  or  fou/  fnleis,  feafon  it    with  favory  fea  foiling,  lud 
a  hide  minced  fage  and  fweet  herbs  ;  lay  it  in  the  pie  with 


OF    PASTRY.  87 

flices  of  bacon  at  the  bottom,  and  between  each  piece  lay 
on  butter,  and  clofe  the  pie.     When  it  is  baked  and  half 
cold,  fill  it  up  with  clarified  butter. 
J  Hen  Pie. 

Cut  it  in  pieces,  and  lay  it  in  the  pie  ;  lay  on  balls, 
diced  lemon",  butter,  and  clofe  it  with  the  yelks  of  hard 
eggs;  let  the  lear  be  thickened  with  eggs. 
A  Chich  n  Pie. 

Take  fix  fmall  chickens ;  roll  a  piece  of  butter  in  fweet 
herbs  ;  feafon  and  lay  them  into  a  cover,  with  the  marrow 
of  two  bones  rolled  up  in  t*he  batterof  eggs,  a  dozen  yelks 
of  eggs  boiled  hard,  and  two  dozen  of  favory  balls ; 
when  you  ferve  it  up,  pour  in  a  quart  of  good  gravy. 
A /avert  Chicken  Pie. 

Break  the  bones  or  four  chickens,  then  cut  them  into 
fmall  pieces,  feafon  them  highly  with  mace,  cinnamon, 
and  fait  ;  have  four  yelks  of  eggs  boiled  hard  and  quar- 
tered, and  five  artichoke  bottoms,  eight  ounces  of  raiiins 
ofrhefunftoned,  eight  ounces  of  preferved  citron,  lemon, 
and  eringo  roots,  or  each  alike  ;  eight  ounces  of  marrow  ; 
four  flices  of  rinded  lemon,  eight  ounces  of  currants,  fifty 
balls  of  forced-meat,  made  as  for  umble  pie  ;  put  in  all, 
one  with  the  other,  but  firft  butter  the  bottom  of  the  pie, 
and  put  in  a  pound  of  fre(h  butter  on  the  top  lid,  and 
bake  it  ;  then  put  in  a  pint  of  white  wine  mixed  with  a 
little  fack,  and,  if  you  will,  the  juice  of  two  oranges, 
fweetening  to  your  tafte.  Make  it  boil,  and  thicken  it 
with  the  yelks  of  two  eggs  ;  put  it  to  the  pie  when  both 
are  very  hot,  and  ferve  it  up. 

A  Turkey  Pie. 

Bone  the  turkey,  feafon  it  with  favoury  fpice,  and  lay 
it  in  the  pie,  with  two  young  fowls  cut  to  pieces,  to  fill  up 
the  corners.     A  goofe  pie  is*  made  the  fame  way,  with 
two  rabbits,  to  fill  it  up  as  aforefaid. 
A  Pigeon  Pie. 

Trufs  and  feafon  the  pigeons  with  favoury  fpices,  and 
ftuffthem  with  forced- me?. t ;  lay  on  lamb  fcones,  fweet- 
breads,  and  butter;  clofe  the   pie  with  a  lear.     A  chic- 
ken or  capon  pie  may  be  made  the  fame  way. 
A  Battalia  Pie. 

Take  four  fmall  chickens,  fquab  pigeons,  and  four 
fucking  rabbits,  cut  them  in  pieces,  and  feafon  them  with 


88  OFPASTRY. 

favour}'  fpicc;  lay  them  in  the  pie  with  four  Tweet-breads 
fitted,  as  many  (beeps  tongues  and  ihivered  palates,  two 
pair  oi  lamb-ftonr s,  twenty  or  thirty  cocks-combs,  with 
OrVoiiry  bails  and  c)  iters;  lay  on  butter,  and  clofe  the  pie 
with  a  iear. 

A  Lamb-Jionc  aud  Sweetbread  Pit'.. 

Boil,  blanch,  and  flice  them,  and  feafon  them  with  fa- 
vory  feafoning  ;  lay  them  in  the  pie  with  fiiccd  artichoke 
Lortonis  ;  put  on   butter,  and  clofe  the  pie  with  a  lear. 
A  Neat's  Tongue   Pie. 

Half  b'il  the  tongues,  blanch  them  and  flice  them, 
feafon  them  with  favoury  feafoning}  (licet!  lemon,  balls 
and  butter  :  then  clofe  the  pie.  When  it  is  baked,  take 
gravy  and  veal  fweet-breads,  ox-palates,  and  cocks-combs 
toiled  up,  and  pour  them  into  the  pie. 

A  Calf's  Head  Pit. 

Alrfioft  boil  the  calf's  head,  takeout  the  bones,  cut  it 
in. -ti.in  dices  feafon  and  mix  it  with  fliced  ihivered  pa-    \ 
b*es,  cocks-combs,  oyiters,  mufhrocms,  and  balls.     Lay 
pd  better,  and  cicfe  the  pie  with  a  Iear. 
A  Venijon  Pafiy. 

Raife  a  hiah  round  pie,  Hired  a  pound  of  beef  fuet,  and 
put  it  into  the  bottorrY;  cut  your  venifen  in  pieces,  and 
jeafen  it  with  pepper  and  fait.     Lay  it  on  thefue't,  lay  on 
butter,  clofe  the  pie  and  bake  it. 
An  Egg  Pie. 

Shred  the  yelks  of  twenty  hard  eggs  with  the  fame 
quantity  of  marrow  and  beef-fuet ;  feafon  it  uith  fucet 
ipice,  citron,  orange,  and  lemon  ;  fill  and  clofe  the 
pie. 

Minced  Pie. 

Shred  a  pound  of  neat's  tongue  pnrboiled,  with  two 
pounds  of  beef  fuet,  five  pippins,  and  a  green  lemon- 
peel  ;  feafon  it  with  an  ounce  of  fpice,  a  little  fait,  a 
pound  of  fugar,  two  pounds  of  currants,  half  a  pint  of 
iack,  a  little  brandy,  the  juice  of  a  lemon,  a  quarter  of  a 
pound  of  citron,  lemon  and  orange-peel.  Mix  thefe  to- 
gether, and  fill  the  pies. 

A  Carp  Pie. 

To  a  quartern  of  flour  put  two  pounds  of  butter,  rub- 
bing a  third  part  in  ;  make  it  into  paite  with  water ;  then 
ioli  in  the  reft  of  the  butter  at  three  times ;  lay  your  parte. 


i    r\  o    x    i\    * 


in  the  difh,  put  in  fome  bits  of  butter  on  the  bottom  pafte, 
with  pepper  and  fait ;  fcale  and  gut  your  carp;  put  them 
in  vinegar,  water,  and  fait ;  then  wafh  them  out  of  the 
Vinegar  and  water,  wipe  them  dry,  and  make  the  follow- 
ing pudding  for  the  bellv  of  the  carp  ;  take  the  flefh  of  an 
eel,  cut  it  frnall,  add  fome  grated  bread,  two  buttered 
eggs,  an  anchovy  cut  frnall,  a  little  nutmeg  grated,  with 
pepner  and  fait.  Mix  thefe  together  well,  and  fill  the 
belly  of  the  carp  ;  then  make  fome  force-meat  balls  of  the 
fame  mixture;  cut  off  the  tail  and  fins  of  the  carp,  and 
lay  in  the  cruft  with  fllccs  of  fat  bacon,  a  little  mace,  and 
fbme  bits  of  hotter  ;  clofe  your  pie,  and  before  you  fetit 
in  the  oven,  pour  in  half  a  pint  of  claret.  Serve  it  up 
hot. 

Oypr  Pie. 
Parboil  a  quart  of  large  oyfters  in  their  own  liquor, 
mince  them  {mall,  and  pound  them  in  a  mortar,  with  pif- 
tachio-nuts,  marrow  and  fweet  herbs,  an  onion,  favour v 
feeds,  and  a  little  grated  bread  ;  or  feafon  as  aforefaid 
whole.  Lay  on  butter,  clofe  it,  and  ferve  it  up  hot. 
Flounder  Pie. 
Take  twelve  large  flounders,  cut  off  their  tails,  tins, 
and  heads;  then  feafon  them  with  pepper  and  fait,  cloves, 
mace,  and  nutmeg  beaten  fine.  Take  two  or  three  eeis 
well  cleaned,  cut  in  lengths  of  three  inches^  and  feafon 
asbtfore,  then  lay  your  flounders  and  eels  in  your  pie, 
and  the  yelks  of  eight  hard  eggs,  half  a  pint  of  pickled 
mufhrooms,  an  anchovy,  a  little  onion,  a  bunch  of  fweet- 
herbs,  and  fome  lemon-peel  grated.  Yea  muff  put  three 
quarters  of  a  pound  of  butter  on  the  top,  with  a  quarter  of 
a  pint  of  water,  and  a  gill  of  white  wine  :  then  clofe  your 
pie,  and  Cerve  it  hot,  firft  taking  out  the  onion  and  bunch 
of  fweet  herbs. 

Trout  Pie. 
Clean,  wafh,  and  fcale  them,  lard  them  with  pieces  of 
afilver  eel  rolled  up  in  fpice  and  fweet  herbs,  with  bay- 
leaves  powdered;  lay  on  and  between  them  the  bottoms 
of  fliced    artichokes,   mufhrooms,    oyfters,  ^  capers,  and 
diced  lemon  ;  lay  on  butter,  and  clofe  the  pie. 
Eel  Pie. 
Cut,  wafh,  and  feafon  them  with  fweet  feafoning,  and 
a  handful  of  currants  ;  butter  and  clofe  it.     Some  omit 
the  currants, 

Hz 


9©  OF    PIES. 

Lamprey  Pie. 

Clean,  warn,  and  feafon  them  with  fweet  feafoning  ; 
lay  them  in  a  coffin  with  citron  and  lemon  fliced  ;  buuer 
and  clofe  the  pie. 

Artichoke  or  Potatoe  Pits. 

Take  artichoke  bottoms, feafon  them  with  a  little  mace 
and  cinnamon  fliced,  eight  ounces  of  candied  lemon  and 
citron  fliced,  eringo-roots,  and  prunellas,  a  flit  of  each, 
two  ounces  of  barberries,  eight  ounces  of  marrow,  eight 
ounces  of  raifins  of  the  fun  ftoned,  and  two  ounces  of  fu- 
gar ;  butter  the  bottom  of  the  pie,  put  thefe  in  mixed  to- 
gether, adding  eight  ounces  of  butter  on  the  top  lid,  bake 
it,  and  then  put  on  a  Iear,  made  as  for  the  chicken  pie. 
To  make  an  Apple  era  Pear  Pie. 

Make  a  good  puffpalte  cruft,  lay  fome  round  the  fides 
«f  the  dim,  pare  and  quarter  your  apples,  and  takeout 
the  cores;  lay  a  row  of  apples  thick,  throw  in  half  the 
fugar  you  intend  for  your  pie  ;  mince  a  little  lemon-peel 
fine,  throw  a  few  cloves,  here  and  there  one,  then  the 
reft  of  your  apples,  and  the  reft  of  your  fugar.  You  mull 
fweeten  to  your  palate,  and  fqueeze  in  a  little  lemon  juice. 
Boil  the  peeling  of  the  apples  and  the  cores  in  fair  water, 
with  a  blade  of  mace  till  it  is  very  good  ;  ftrain  it,  and 
boil  the  fyrup  with  fugar  till  it  is  rich  ;  pour  it  into  your 
pie,  put  on  your  upper  cruft,  and  bake  it.  You  may  put 
in  a  little  quince  or  marmalade,  if  you  pleafe. 

Thus  make  a  pear  pie,  but  don't  put  in  any  quince. 
You  may  butter  them  when  they  come  out  of  the  oven, 
or  beat  up  the  yelks  of  two  eggs,  and  half  a  pint  of  cream, 
with  a  little  nutmeg,  fweetened  with  fugar  :  take  off  the 
lid,  and  pour  in  the  cream.  Cut  the  cruft  in  little  three 
cornered  pieces,  ftick  tl  en  about  the  pie,  and  fend  it  to 
lable. 

To  -make  a  Cherry ,  Plumb,  or  Goo/e berry  Pie. 

Make  a  g^«»d  cruft,  lay  a  little  round  the  fides  of  your 
rlifh,  throw'fugar  at  the  bottom,  and  lay  in  your  fruit, 
with  fugar  on  the  top;  a  few  red  currants  do  well  with 
them  ;  put  on  your  lid,  and  bake  it  in  a  flack  oven. 

Make  a  plumb  pie  the  fame  way,  and  alfoa  goofeberry 
pie.  If  you  would  have  it  red,  let  it  ftand  a  good  whiie 
in  the  oven  after  the  bread  is  drawn.  A  cuftard  is  veif 
good  with  the  goofeberry  pie. 


OF    PIES. 


9* 


To  make  Tarts   of  di<ver$  Kinds. 

If  you  propofe  to  make  them  in  patty-pans,  firft  butter 
them  well,  and  then  put  a  thin  cruft  all  over  them,  in  or- 
der to  your  taking  them  out  with  the  greater  eafe;  but  if 
you  make  ufe  of  either  glafs  or  china  difhes,  add  no  cruft 
but  the  top  one.  Strew  a  proper  quantity  of  fine  fugar  at 
the  bottom  ;  and  after  that  lay  in  your  fruit,  of  what  fort 
foever,  as  you  think  moll  proper,  and  ftrew  a  like  quan- 
tity of  the  fame  fugar  over  them.  Then  put  your  lid  on, 
and  let  them  be  baked  in  a  flack  oven.  If  you  make  tarts 
of  apples,  pears,  apricots,  Sec.  the  beaten  cruft  is  looked 
upon  as  the  moil:  proper:  but  that  is  fubmitted  to  your 
own  particular  fancy. 

To  make  Apple    Tart,  or  Pear  Tart. 

Pare  them  firft,  then  cut  them  inro  quarters,  and  take 
the  cores  out  ;  in  the  next  place,  cut  each  quarter  acrofs 
again  ;  throw  ihem  fo  prepared  into  a  faucepan,  with  no 
more  water  in  it  than  will  juft  cover  the  fruit ;  let  them 
iimmer  over  a  flow  fire  till  thev  are  perfectly  tender.  Be- 
fore you  fet  your  fruit  on  the  fire,  take  care  to  put  a  good 
large  piece  of  lemon-peeljnto  (he  water.  Have  the  patty- 
pans in  readinefs,  and  ftrew  fine  fugar  at  the  bottom  j  then 
lay  in  the  fruit,  and  cover  them  with  as  much  of  the  fame 
fugar  as  you  think  convenient.  ,  Over  each  tart  pour  a 
tea-fpoonful  of  iemon-juite,  and  three  fpoonfuls  of  the  li- 
quor in  which  they  are  boiled.  Then  lay  the  lid  over 
them,  and  put  them  into  a  flack  oven. 

If  the  tart*  be  made  of  apricots,  &c.  you  muft  neither 
pare  them,  nor  cut  them,  nor  ftone  them,  nor  ufe  lemon- 
juice,  which  is  the  only  material  difference  between  thefe 
and  other  fruit. 

Obferve,  with  refpecl  to  preferred  tarts,  only  lay  in  the 
preferred  fruit,  and  put  a  very  thin  cruft  over  them,  and 
bake  them  as  fhort  a  time  as  poffible.  - 

Orange  or  Lemon  Tarts. 

Take  fix  large  lemons,  rub  them  very  well  with  fab, 
and  put  them  into  water  with  a  handful  of  fait  in  it,  tor 
two  days ;  then  change  them  into  frefh  water  every  day 
(without  fait)  for  a  fortnight;  after  this  boil  them  two  or 
three  hours  till  they  are  tender,  cut  them  into  half-quar- 
ters, and  then  again  three-quarter-ways,  as  thin  as  you 
can.    Take  fix  pippins  pared,  cored,  and  quartered,  and 


92  OF    TARTS. 

a  pint  of  fair  water,  in  which  let  them  boil  rill  the  pippins 
break  ;  put  the  liquor  to  your  orange  or  lemon,  with  half 
the  pulp  of 'he  pippins  well  broken,  and  a  pound  of  fngar. 
Boil  thefe  together  a  quarter  of  an  hoi-r,then  put  it  in  a 
gailfpot,  and  fqueeze  an  orange  in  it:  if  it  be  a  lemon 
tart,  fqueeze  a  lemon  ;  two  fpoonfulsis  enough  for  a  tart. 
Your  patty-pans  mud  be  fmall  and  mallow.  Ufe  fine  pufT- 
pafte,  and  ve'ry  thin.  A  little  baking  will  do.  juft  as 
your  tarts  are  going  into  the  oven,  with  a  feather  or  brufn 
do  them  over  with  melted  butter,  and  then  fift  double 
refined  fugar  over  them  :  This  is  a  pretty  icing. 
It'tna  for  Tarts. 

Beat  and  fift  a  quarter  of  a  pound  of  fine  loaf  fugar. 
Put  it  into  a  mortar  with  the  white  of  one  egg  that  has 
been  well  beat  up.  Add  to  thefe  two  fpoonfuls  of  rofe 
water,  and  beat  all  together  till  it  be  fo  thick  as  juft  to 
run,  obferving  to  (fir  it  all  one  w  ay.  It  is  laid  on  the  tart 
with  a  brum  or  final!  bunch  of  feathers  dipped  in  the  icing. 
Set  the  tarts,  when  fo  done,  into  a  very  gentle  oven  to  har- 
den. But  take  care  not  not  to  let*  them  ftand  too  long, 
for  that  will  difcolour  them. 

An  Almond  Tart,  very  gor.d. 

To  half  a  pound  of  almonds  blanched,  and  very  finely 
beat  with  orange-flower  water,  put  a  pint  of  thick  cream, 
two  large  Naples  bifcuits  grated,  and  five  yelks  of  eggs, 
with  near  half  a  pound  of  fugar;  put  all  into  a  difh  gar- 
nifhed  with  pafte,  and  lay  flips  in  diamonds  crofs  the  top; 
bake  it  in  a  cool  oven  ;  and  when  drawn  out,  flick  flips 
of  candied  citron  in  each  diamond. 
Orange  Puffs > 

Pare  off  the  rinds  from  Seville  oranges,  then  rub  them 
with  fait;  let  them  lie  twenty-four  hours  in  water,  then 
boil  them  in  four  changes  of  water,  making  the  firit  fait  ; 
drain  them  dry,  and  beat  them  fine  to  a  pulp ;  bruife  in  the 
pieced  of  all  that  you  have  pared,  make  it  very  fweet  with 
fine  fugar,  and  boil  it  till  it  is  thick  ;  let  it  fland  till  it  is 
c»ld,  and  then  it  will  be  fit  to  put  into  the  pafte. 
Lemon  Puffs. 

Take  a  pound  and  a  quarter  of  double  refined  fugar 
beaten  2nd  rifted,  and  grate  the  rinds  of  two  lemons  and 
mix  well  with  the  Sugar,  then  beat  the  whites  of  two  new 
laid  eggs  very  well,  and  mix  them  well  with  the  fugar  and 


OF      CAKES.  93 

lemon-peel,  beat  them  together  an  hour  and  a  quarter, 
then  make  them  trp  in  what  form  you  pleafe;  be  quick  to 
fet  them  in  a  moderate  oven  ;  do  not  take  off  the  papers 
till  cold. 


CHAP.    XII. 

TO  MAKE  ALL  SORTS  OF  CAKES- 


A  rich  Cake.         * 

Take  fix  pounds  of  the  beft  frefh  butter,  work  it  to  a 
cream  with  your  hands  ;  then  throw  in  by  degrees  three 
pounds  of  double  refinecifugar,  well  beat  and  fifted  ;  mix 
them  well  together,  then  work.in  three  pounds  of  blanch- 
ed almonds;  and  having  beaten  four  pounds  of  eggs,  and 
ftrained  them  through  a  fieve,  put  them  in;  beat  them 
all  together  till  they  are  thick  and  look  white.  Then  add 
half  a  pint  of  French  brandy,  half  a  pint  of  fack,  a  fmall 
quantity  of  ginger,  and  about  two  ounces  each  of  mace* 
cloves,  and  cinnamon,  with  three  large  nutmegs,  all  bea- 
ten  in  a  mortar  as  fine  as  poffible.  Then  (hake  in  gradu- 
ally four  pounds  of  well  dried  and  fifted  flour.  When  the 
oven  is  well  prepared,  and  a  tin  hoop  to  bake  it  in,  ftir 
into  this  mixture  (as  you  put  it  into  the  hoop)  feven  pounds 
of  eurrants  well  wafhed  and  rubbed,  and  fuch  a  quantity 
of  candied  orange,  lemon,  ajnd  citron,  in  equal  proportions, 
as  fhall  be  thought  convenient.  The  oven  muft  be  quick, 
and  the  cake  will  at  leaft  take  four  hours  to  bake  it :  Or, 
you  may  make  two  oi  more  cakes  out  of  thefe  ingredients. 
You  mult  be -it  it  with  your  hands,  and  the  currants  muft 
be  plumped  by  pouting  upon  them  boiling  water,  and  dry- 
ing them  before  the  fire.  Put  them  warm  into  the  cake. 
Another  rkh  Cake. 

To  a  quartern  and  a  halt  of  fine  flour  add  fix  pounds  of 
currants,  an  ounce  of  cloves  and  mace,  a  little  cinnamon  ; 
two  grated  nutmegs,  a  pound  of  the  beft  fugar,    fome 


9f  OF     CAKE3. 

candied  lemon,  orange,  or  citron,  cut  in  thin  pieces;  a 
pint  of  fweet  wine,  a  little  orange-flower  or  rofe  water, 
a  pintofyeaif,  a  quart  cf  cream,  two  pounds  of  butter 
melted,  and  poured  into  the  middle  of  the  flour. — 
Then  ftrew  fome  flour  over  the  butter,  and  let  it  ftand 
half  an  hour  before  the  fire.  After  which  kr.ead  it  well 
together,  and  pur  it  before  the  fire  to  make  it  rife.  Work 
if  up  very  well;  put  this  mixture  into  a  tin  hoop,  and 
bake  it  two  hours  and  a  h<?If  in  a  gentle  oven. 
A  SptMifh  Cake* 

Take  twelve  eegs,  three  quarters  of  a  pound  of  the  bed 
moid  fugar,  mill  them  in  a  chocolate-mill,  i ill  they  are 
all  of  a  lather ;  then  mix  in  one  pound  of  flour,  halfa 
pound  of  pounded  almonds,  two  oufices  of  candied  orange- 
peel,  two  ounces  of  citron,  four  large  fpoonfuls  of  orange 
or  rofe  water,  half  an  ounce  of  cinnamon,  and  a  glafs  of 
fack.  It  is  beft  when  baked  in  a  liow  oven. 
Portugal  Cakes, 

Put  a  pound  of  fine  fugar,  a  pound  of  frefh  butter,  five 
eggs,  and  a  little  mace,  Deafen,  into  a  broad  pan  ;  beat 
it  with  your  hands  till  it  is  very  light,  and  looks  curdling ; 
then  put  thereto  a  pound  of  flour,  and  half  a  pound  of  cur- 
rants very  dr>  ;  beat  them  together,  fill  tin  pans,  and 
bake  them  in  a  flack  oven.  You  may  make  feed  cakes 
the  fame  way,  only  put  in  carraway-feeds  inftead  of  cur- 
rants- 

Dutch   Cakes. 

Take  five  pounds  of  flour,  two  ounces  of  carraway- 
feeds,  half  a  pound  of  fugar,  and  fomething  more  than  a 
pint  of  miik.put  into  it  three  quarters  of  a  pound  of  but- 
ter, then  make  a  hole  in  the  middle  of  the  flour,  and  put 
in  a  full  pint  of  good  ale-yeafl :  pour  in  the  butter  and 
milk,  and  make  thefe  into  a  pad e,  letting  it  ftand  a  quarter 
o{  an  hour  before  the  fire  to  rife  :  tken  mould  it,  and  roll  it 
into  cakes  pretty  thin;  prick  them  ail  over  pretty  much,  or 
they  will  bliitcr,  and  t>;!ke  them  a  quarter  ©fan  hour. 
Sbrenxjhurj  Cak ■■s. 

Take  one  pound  of  fugar,  three,  pounds  of  the  fineft 
flour,  a  nutmeg  grated,  and  fome  cinnamon  well  beaten; 
the  fugar  and  fpice  muit  be  Rifled  into  the  flour,  wet  it 
with  three  eggs,  and  as  much  melted  butter  as  will  make  it 
of  a  good  thicknefs  to  roll  into  a  paite  ;  mould  it  well,  and 


OF    CAKES.  9S 

roll  it ;  cut  it  into  what  (hape  you  pleafe;  perfume  the 
cakes,  and  prick  them  before  they  go  into  the  oven. 
Marlborouph   Cakes, 
Take  eight  eggs,   yelks  and   whites,  beat   and  flrain 
them,  and  put  them  to  a  pound  of  fugar,  beaten  and  fift- 
ed  ;  beat  thefe  three  quarters  of  an  hour  together,  then 
put  in  three  quarters  of  a  ptund  of  flour  well  dried*  and 
two  ounces  ofcarraway  feeds;  beat  all  well  together,  and 
bake  it  in  broad  tin  pans,  in  a  brifk  oven. 
i^ueeit   Cakes, 
Take  a  pound  of  fugar,  beat  it  fine,  pour  in  yelks  and 
whites  of  two  e^gs,  half  a  pound  of  butter,  a  little  role- 
water,  fix  fpoontuls  of  warm  cream,  a  pound  of  currants, 
and  as  much  flour  as  will  make  it  up  ;  It ir  them  well  to- 
gether,  and  put  them  into  your   patty-pans,   being  well 
buttered  :  bake  them  in  an    oven,   aimoit    as  hot    as  for 
bread,  for  half  an  hour;  then  take  them  out  and   glaze 
them,  and  let  them  ftand  but  a  little  after  the  glazing  is  on 
to  rife. 

XJxbrtdge  Cakes, 
Take  a  pound  of  wheat  flour,  feven  pounds  of  currants, 
half  a  nutmeg,  and  four  pounds  of  butter  ;  rub  your  but- 
ter cold  very  well  among  the  meal.  Drefs  the.  currants 
very  well  in  the  flour,  butter,  and  feafoning,  and  knead 
n  up  with  fo  much  good  and  new  yeaft  as  will  make  it 
into  a  pretty  high  pafte  ;  ufually  two-penny-worth  of yeaft 
to  that  quantity.  After  it  is  kneaded  well  together,  let 
it  ftand  an  hour  t©  rife.  You  may  put  half  a  pound  of 
pifle  in  a  cake. 

A  Pound  Cake. 
Take  a  pound  of  butter,  heat  it  in  an  earthen  pan  with 
your  hand  one  way  till  it  is  like  a  fine  thick  cream  ;  then 
have  ready  twelve  eggs,  with  half  the  whites;  heat  them 
well  firir,and  alfo  beat  them  up  with  the  butter,  working 
into  it  a  pound  of  flour,  a  pound  of  fugar,  and  a  few  carra- 
ways,  for  an  hour  with  your  hand,  or  a  great  wooden 
fpoon,  Butter  a  pan,  put  it  in,  and  then  bake  it  an  hour 
in  a  quick  oven. 

A  Seed  Cake. 

Take  three  pounds  of  fine  -flour,  and  rub  in  two  pounds 

of  bn-rtr;   eight  eggs,  arhd  four    whites,  a  little   cream, 

and  five  fpoonfuls  oryeaft.     Mix.  all  together,  an  i  put  it 

before  the  fire  to  rite;  then  add  three  quarter*  of  a  pouud 


96  OF    CAKES. 

of  carra way  feeds,  and  put  it  in  a  hoop  or  tin  rim  well 
buttered.     An  hour  and  a  half  ^  ill  bake  it. 
fine  Almond  Cakes. 

Take  a  pound  oi  Jordan  almonds,  blanch  them,  beat 
tUem  very  fine  with  a  little  orange  flower  water,  to  keep 
them  from  oiling;  then  take  a  pdund  and  a  quarter  of 
fne  fugar/  boil  it  to  a  high  cand)  ,  and  put  it.  your  al- 
monds. Then  take  twofreih  lemons,  grate  off  the  rind 
very  thin,  ana  put  as  much  juice  as  t.)  n;ake  it  of  a  quick 
tafte;  put  this  mixture  irito  glaifes,  fet  ii  it;  a  ftove,  . 
ring  often,  that  it  may  not  cand)  :  lo  v.  hen  it  is  a  little 
dry,  part  it  into  fmail  cakd  upon  iheets  of  paper,  or  tin, 
to  harden. 

Saffron  Cakes. 

Take  half  a  peck  of  tbe  fined  flour,  a  pound  of  butter, 
and  a  pint  of  cream,  t>r  good  milk,  fet  J  lie  milk  on  the 
fire,  put  in  the  butter,  and  a  good  deal  of  fugar ;  then 
ftrarn  faiFron  to  your  taite  alW  liking  into  the  milk  ;  take 
feven  or  eight  eggs,  with  two  yelks,  and  feven  or  eight 
fpoonfuls  of }  calf;  put  the  milk  to  it  when  it  is  almoft 
cold,  with  fait,  and  coiiander  feeds  ;  knead  them  all  to- 
gether, make  them  up  in  reafonabie  fized  cakes,  and  bake 
them  in  a  quick  oven. 

Orange  Cakes.^- 

Take  the  peels  of  four  oranges,  being  firfr.  pared,  and 
the  meat  taken  out;  boil  rhem  tender,  and  beat  them 
fmall  in  a  marble  mortar;  then  take  the  pulp  J  them 
two  or  mote  oranges,  the  feeds  and  thins  being  pic  iced  out, 
and  mix  them  with  the  peelings  that  arc  beaten,  fet  theffi 
on  the  tire,  with  a  fpoonful  or  two  of  orange- flower  water, 
keeping  it  ftirring  till  that  moiilure  is  pretty  we'd  dried  up; 
then  have  ready  to  every  pound  bfthat  pulp,  tourpovnds 
and  a  quarter  of  double  refined  fugar,  finely  fifted.  IV  :ake 
the  fugar  very  hot,  dry  it  upon  the  fire,  and  then  mix  it 
and  the  pulp  together ;  fet  it  on  the  fire  again,  till  the  fu- 
gar be  wcil  melted,  but  take  care  it  does  not  boil.  You 
may  put  in  a  little  peel,  fbred  fmall  or  grated  ;  and  when 
it  is  coid,  draw  it  up  in  double  papers ;  dry  them  before 
the  me,  and  when  you  turn  them,  put  two  together,  or 
you  may  keep  them  in  deep  glailes  or  pots,  &nd  dry  them 
as  you  have  occaiion. 

Common  Bifcuits* 

Beat  up  fix  eggs,  with  a  fpoonful  of  rofe  water,  and  a 


OF    CAKES.  97 

tpoonful  of  fack  ;  then  add  a  pound  of  flour;  mix  thete 
into  the  eggs  by  degrees,  with  an  ounce  of  coriander 
feeds;  ihape  them  oil  white  thin  paper  or  tin  moulds,  in 
any  form  you  pleafe.  Beat  the  white  of  an  egg,  ;\nd 
with  a  feather  rub  it  over,  and  duft  fine  fugar  over  them. 
Set  them  in  an  oven  moderately  heated,  till  they  rife  and 
come  to  a  good  colour  ;  and  it  you  have  no  ftove  to  dry 
them  in,  put  them  into  the  oven  at  night,  and  fet  them 
fiand  till  morning. 

To  make  Whigs. 

Take  three  pounds  and  a  half  of  flour,  and  three  quar- 
ters of  a  pound  of  butter;  rub  it  into  the  flour  till  none 
of  it  be  feen  ;  then  take  a  pint  or  more  of  new  milk,  make 
it  very  warm,  and  with  half  a  pint  of  ale-y&aft,  mnke  it 
into  a  iight  pauV,  put  in  carraway  feeds,  and  what  fpice 
you  pleafe  ;  then  make  if  up,  and  lay  it  before  the  fire  to 
rife  ;  after  this,  work  in  three  quarters  of  a  pound  ot  fu- 
gar, and  then  roll  them  pretty  thin  into  what  form  you 
pleafe  ;  put  them  on  tin  plates,  and  hold  them  before  the 
fire  to  rife  again,  before  you  fet  them  in  ;  your  oven  muft 
be  pretty  quick. 

To  make  Buns, 

Take  two  pounds  of -fine  flour,  a  pint  of  ale.yeaft,  with 
a  little  fack,  and  three  eggs  beaten;  knead  all  thefe  toge- 
ther with  a  little  warm  milk,  nutmeg  and  fa!t.  Lay  it 
before  the  hV,  till  it  rife  very  light.  Then  knead  into 
it  a  pound  of  frelh  butter,  and  a  pound  of  round  carraway 
comfits,  and  bake  them  in  a  quick  oven  on  floured  papers, 
in  what  (hape  you  pleafe. 

Maccaroons. 

Take  a  pound  of  almonds,  let  them  befcalded,  blanch- 
ed, and  thrown  into  cold  water,  then  dry  them  in  a  cloth, 
and  pound  them  in  a  mortar  :  moiften  them  with  orange- 
flower  water,  or  the  white  of  an  egg,  left  they  rurn  ro  an 
oil;  after  this  take  an  equal  quantity  of. fine  powcWed 
fugar,  with  three  or  four  whites  of  eggs  ;  beat  all  well  to- 
gether, and  (hape  them  on  wafer-  paper  with  a  fpoon.— • 
Bake  them  on  tin  plates  in  a  gentle  oven.* 
Good   Fritters. 

Mix  half  a  pint  of  good  cream  very  thick  with  flcur, 
beat  fix  eggs,  leaving  out  ii  ur  whites ;  add  fix  fpoonfula 
of  fack,  and  drain  them  into  the  cream  ;  put  in  a  little 
grated  nutmeg,  ginger,  cinnamon,  and  fait  j  then  put  ia. 


98  OF    CAKES. 

another  half  pint  of  cream  and  beat  the  batter  near  an 

hour;  pare  and  Dice  your  apples  thin,  dip  every  piece  in 

the  batter,  and  throw  them  into  a  pan  with  boiling  lard. 

Pan  Cakes. 

Take  a  pint  of  thick  cream,  fix  fpoonfuls  of  fack.  and 
half  a  pint  of  fine  flour,  fix 't  ggs  (but  only  three  whites), 
one  grated  nutmeg,  a  quarter  of  a  pound  of  melted  but- 
ter, a  very  little  fait,  and  fome  fugar ;  fry  thefc  thin  in  a 
dry  pan. 

Cheefecakes  after  the  beft  manner. 

Firft  warm  a  pint  of  cream,  and  then  add  to  it  five 
quarts  of  milk  that  is  warm  from  the  cow  ;  and  when 
you  have  put  a  fufflcient  quantity  of  rennet  to  it,  ftir  it 
about  till  it  comes  to  a  curd  :  then  put  the  curd  into  a 
cloth, or  linen  hag,  and  let  the  whey  be  well  drained  from 
it  :  but  take  care  nor  to  fqueeze  it  hard  ;  when  it  is  Cut- 
ficiently  dry,  throw  it  into  a  mortar,  and  beat  it  till  it  is 
as  fine  as  butter.  To  the  curd  thus  piepared,  add  half  a 
pound  of  fweet  almonds  blanched,  and  the  fame  quantity 
of  macaroons,  both  beaten  together  as  fine  as  powder. — 
If  )OU  have  none  of  the  laft  near  at  hand,  make  ufe  of 
Naples  buifcuit  in  their  Mead  ;  then  add  to  your  ingredients 
the  yelks  of  nine  eggs  that  have  been  well  beaten,  a  whole 
nutmeg,  and  half  a  pound  of  double  refined  fugar.  When 
you  have  mingled  all  thefe  well  together,  melt  a  pound 
and  a  quarter  of  the  beft  freih  butter,  and  ftir  well 
into  it. 

As  to  your  pufF-pafte  for  your  cheefecakes,  it  mud  be 
made  in  the  manner  following  : 

Wet  a  pound  of  fine  flour  with  cold  watef,  and  then  roll 
it  out ;  put  in  gradually  at  leaft  two  pounds  of  the  beft  frefh 
butter,  and  fnake  a  fmall  quantity  of  flour  upon  each  coat 
as  you  roll  it.     Make  it  juft  as  you  ufe  it. 

N.  B.  Some  will  add  to  thefe,  both  currants  and  per- 
fumed plumbs.- 

Cheefecakes  <without  Rennet. 

Take  a  quart  of  thick  cream,  and  {et  it  over  a  clear 
fire,  with  fome  quartered  nutmeg  in  it  ;  juft  as  it  boils 
up,  put  in  twelve  eggs  well  beaten  ;  ftir  it  a  little  while 
on  the  fire,  till  it  begins  to  curdle,  then  take  it  off,  and 
gather  the  curd  as  for  cheefe  ;  put  it  in  a  clean  cloth,  tie 
it  together  and  hang  it  up,  that  the  whey  may  run  from 


OF    PUDDING|  99 

* 
it,  when  it  is  pretty  dry,  put  it  in  a  (rone  mortar,  with  a 
pound  of  butter,  a  quarter  of  a  pint  of  thick  cream,  fome 
lack,  orange-flower  water,  and  half  a  pint  of  fine  fugar; 
then  beat  and  grind  all  thefe  together  for  an  hour  or  more, 
till  it  is  very  fine  ;  pafs  it  through  a  hair  fieve,  and  fill 
your  patty-pans  but  half  full;  you  may  put  currants  in 
half  the  quantity,  if  you  pleafe  ;  a  little  more  than  a  quar- 
ter of  an  hour  will  bake  them.  Take  the  nutmeg  out 
of  the  cream  when  it  is  boiled. 

Polaioe  or  Le?non  Cheefecahes. 
Take  fix  ounces  of  potatoes,  four  ounces  of  lemon-peel, 
four  ounces  of  fugar,  and  four  ounces  of  butter;  boil  the 
lemon- peel  tender,  pare  and  ferape  the  potatoes,  boil 
them  tender  alfo,  and  bruife  them  ;  beat  the  lemon-peel 
with  the  fugar,  ts  beat  all  together  very  well,  and  melt 
the  butter  in  a  liuie  thick  cream  :  mix  all  together  very- 
well,  and  let  it  lie  till  cold  ;  put  cruft  in  your  patty-pans, 
and  fill  them  little  more  than  half  full.  Bake  them  in  a 
quick  oven  half  an  hour;  fift  fome  double  refined  fugar 
on  them  as  they  go  into  the  oven  ;  this  quantity  will  make 
*  dozen  fmall  patty-pans. 


CHAP.    XIII. 

OF     PUDDINGS,    &c. 

To  make  a  plain  boiled  Pudding. 
Take  a  pint  of  new  milk,  mix  with   it  fix  eggs  well 
beaten,  two  fpoonfuls  of  flour,  half  a  nutmeg  grated,  a 
little  fait,  and  fugar.     Put  this  mixture  into  a  cloth  or 
bag.     Put  it  into  boiling  water ;  and  half  an  hour  will 
boil  it.     Serve  it  up  with  melted  butxer.  * 
A  Light  Pudding.  I 
Take  a  pint  of  cream,  or  new  milk  from  the  cow  ;in 
which  boil  a  little  nutmeg,  cinnamon,  and  mace,  in  a  fine 
linen  rag.     Take  out  the  f^'ce,  and  beat  u<    he  yelks  of 
-eight  eggs,  and  the  whites  of  four,  with  :    >f«fi>  o'  m    at- 
tain wine  ;  to  which  atfu  a  little  fait  ami  fugar ;  Uv.n  mix 


I 


Joo  OF    PUDDING  S. 

rhem  with  the  milk.  Put  in  a  halfpenny  roll,  a  fpoonful 
«  f  flour,  and  a  little  rofiswater;  and  having  beat  them 
well  together,  tie  all  up  in  a  thick  cloth,  and  boil  it  for 
an  hour.  Melt  butter,  fugar,  and  a  tittle  white  wine  for 
fauce,  and  pour  it  over  the  pudding  when  difhed. 
A  Quaking  Pudding. 

Take  a  penny  white  loaf  grated,  two  fpoonfuls  of  flour 
of  ricr,  and  feven  eggs  beaten  up.  Put  them  in  a  quart 
©t  cream  or  new  milk.  Seafon  them  with  nutmeg  grated, 
and  white  rote-water.  Tie  it  up,  boil  it  an  hour,  and 
then  fcrve  jt  up  with  plain  melted  butter,  and  with  fugar 
and  a  little  wine. 

A  fine  B'lfcuii  Pudding. 

Grate  three  Naples  bifcuiis,  ai.d  pour  a  pint  ©f  cream 
or  milk  over  them  hot.  Cover  it  dote  till  cold,  t;.en 
add  a  little  grated  nutmeg,  thejejks  of  four  eggs  and  two 
Whites  beaten,  a  little  orange  flower  or  rote- water,  two 
ounces  of  powdered  fugar,  and  half  a  fpoonful  of  flour. 
Mix  thefe-well,  and  boil  them  in  a  China  bafon,  tied  in 
a  cloth  for  an  hour.  Turn  it  out  of  the  bafon,  and  ferve 
it  up  in  a  difh  with  melted  butter,  and  fome  fine  fugar 
fprinkled  over  it. 

Boiled  Plumb  Pudding. 

Shred  a  pound  of  beef  fuet  very  fine,  to  which  add  three 
quarters  of  a  pound  of  raifins  ftoned,  a  little  grated  nut- 
meg, a  large  fpoonful  of  fugar.  a  little  fait,  fome  white 
vine,  four  eggs  beaten,  three  fpoonfuls  of  cream,  and 
five  fpoonfuls  of  flour.  Mix  them  well,  and  boil  them 
in  a  cloth  three  hours.  Pour  over  this  pudding  melted 
butter,  when  dilhed. 

Tun  bridge  Puddings, 

Pick  and  dry  a  pint  of  great  oatmeal ;  bruife  it,  but  not 
fmall,  in  a  mortar.  Boil  it  a  quarter  of  an  hour  in  new 
milk.  Then  cover  it  clofe,  and  let  it  ftand  till  it  be  cold. 
To  this,  when  cold,  add  eight  eggs  beaten  and  ftrained, 
a  penny  loaf  grated,  and  half  a  nutmeg,  three  fpoonfuls 
©f  Madeira  or  fack,  a  quarter  of  a  pound  or  more  of  fugar. 
Mix  thete  well  together.  Tie  it  up  in  a  cloth,  and  boil 
it  three  hours.  Serve  it  up  with  a  good  deal  of  butter 
poured  over  it. 

A  Cufiar*  Pudding. 

Take  two  fpoonfuls  of  fine  flour,  half  a  grated  nutmeg, 
a  little  fait  and  fugar,  fix  eggs  well  beaten  and  mix  them 


OF    PUDDINGS.  ^T 

all  in  a  pint  o*f  cream  or  new  mi!k.  Boil  it  in  a  cloth 
half  an  hour ;  and  ferve  ir  up  with  plain  melted  butter. 
A  Hunting  Pudding. 
Mix  a  pound  of  beef  fuet  fnred  fine  with  a  pound  of 
fine  flour,  three  quarters  #f  abound  of  currants  well  clean- 
ed, a  quarrer  of  a  pound  of  raifins  ftoned  and  ihred,  five 
eggs,  a  little  grated  lemon-peel,  two  fpoonfuls  offugar, 
and  a  little  brand  v.  Mix  them  well  together.  Tie  it 
up  in  a  cloth  ;  and  boil  it  full  two  hours.  Serve  it  up 
with  white  wine  and  melted  butter. 

A  boiled  Suet  Pudding. 
Take  a  quart  of  milk,  a  pound  of  fiiet  (bred  fmali, 
four  eggs,  two  fpoonfuls  of  grated  ginger,  or  one  of  bea- 
ten pepper,  and  a  tea-fpoonful  of  fait.  Mix  the  fea foil- 
ing and  fuet  firft  in  one  pint  of  milk,  and  make  a  thick 
batter  with  flour.  Then  mix  in  the  reft  of  the  milk  with 
the  feafoning  and  fuet  till  it  becomes  a  pretty  thick  bat- 
ter. Boil  it  two  hours.  Serve  it  up  with  plain  butter. 
A  Steak  Pudding. 
Make  a  rich  pafte  of  a  quartern  of  flour  and  two 
pounds  of  fuet  fhred  fine,  mixed  up  with  cold  water,  fea- 
ioned  with  a  little  fait,  and  made  ftiff.  The  ftcaks  may 
K"  either  beef  or  mutton,  well  feafoned  with  pepper  and 
fait.  Roll  the  pafte  out  half  an  inch  thick.  Lay  the 
iteaks  upon  it,  and  roll  them  up  in  it.  Then  tie  it  in  a 
cloth,  and  put  it  into  boiling  water.  A  fmall  pudding 
will  be  done  enough  in  three  hours.  A  large  one  takes 
five  hours  boiling. 

N.  B.  Pigeons  eat  well  this  way. 

A  boiled '  Pot  a  toe  Pudding. 
Boil  two  pounds  of  potatoes,  and  beat  them  in  a  mor- 
tar tine  ;  beat  it  ia  half  a  pound  of  melted   butter,  and 
boil  it  half  an  hour.     Pour  melted  butter  over  it,  with  a 
glafs  of  white  wine,  or  the  juice  of  a  Seville  orange,  and 
throw  fugarall  over  the  pudding  and  dilh. 
A  boiled  Almond  Pudding. 
Beat  a  pound  of  fweet  almonds  as  froall  as  pofTiblejwith 
three  fpoonfuls  of  rofe-water,  and  a  gill  of  fack  or  white 
wine  ;  mix  in  half  a  pound  of  frelh  butter  melted,  with 
live  yelks  of  eggs,  and  two  whites,  a  quart  of  cream,  a 
quarter  of  a    pound    of  fugar,  and  three    fpoonfuls  of 
crumbs  of  white  bread;  mix  ail  well  together,  and  boil 
it.    It  will  take  half  an  hour  boiling, 
I  2 


ioi  OF    PUDDINGS. 

A  boiled  Rice  Pudding. 

Take  a  quarter  of  a  pound  of  rice,  and  half  a  pound 
of  raifins  ftoned.  Tie  them  in  a  cloth,  fo  as  to  give  the 
rice  room  to  fwell.  Boil  it  two  hours,  and  ferve  it  up 
with  melted  butter,  fugar,  and  grated  nutmeg  thrown 
©ver  it. 

A  Prune,  or  Dam/on  Pudding. 

Take  a  quart  of  milk,  beat  fix  eggs  and  half  the  whites, 
with  half  a  pint  of  the  milk  and  four  (poonfuls  of  flour, 
a  little  fait  and  two  fpoonfuls  of  beaten  ginger  ;  then  by 
degrees  mix  in  all  the  milk,  and  a  pound  of  prunes.  Tie 
it  in  a  cloth,  buil  it  an  hour,  melt  butter  and  pour  over 
it.     Damfons  eat  well  this  way. 

An  Apple  Pudding. 

Make  a  good  pufF-palte,  roll  it  out  half  an  inch  thick  ; 
pare  end  core  apples  enough  to  fill  the  cruft,and  ciofe  it 
op.  Tie  it  in  a  cloth,  and  boil  it  (if  a  frhall  pudding, 
two  hours  ;  if  a  large  one,  three  or  four  hours.)  When 
it  is  enough,  turn  it  into  a  di(h  ;  cut  a  piece  of  cruft  out 
of  the  top,  butter  and  fugar  it  to  the  palate;  lay  on  the 
cruft  again,  and  fend  it  to  table  hot. 

N.  B.  A  par  pudding,  and  a  dam/on  puddingy  or  any 
fort  < A  plumbs  apricots,  cherries,  or  mulberries,  may  be  made 
the  fame  way. 

A  plain  baked  Pudding. 

Boil  a  quart  of  milk  ;  then  ftir  in  flour  till  thick  ;  add 
half  a  pound  of  butter,  fix  ounces  of  fugar,  a  nutmeg 
grated,  a  little  fait,  ten  eggs,  but  not  all  the  u'hites.— 
Mix  them  well,  put  it  into  a  difli  buttered,  and  it  will 
be  baked  in  three  quarters  of  an  hour. 
A  Bread  Pudding  baked* 

Take  a  pint  of  cream,  rmd  a  quarter  of  a  pound  of 
butter,  fet  it  on  the  fire,  and  keep  it  ftirring  ;  when  the 
butler  is  melted,  put  in  as  much  grated  ftale  bread  as  u  ill 
make  it  pretty  light,  a  nutmeg,  a  fufficient  quantity  of 
fu^ar,  three  or  four  eggs,  and  a  little  fait.  Mix  all  to- 
gether, butter  a  diih,  put  it  in,  and  bake  it  half  an  hour, 
A  Millet  Pudding. 

Take  half  a  pound  of  millet,  and  boil  it  over  night  in 
two  quarts  of  milk;  [n  the  morning  add  fix  ounces  of 
fugar,  rkof  meiud  butter,  /even  eggs,  half  a  nutmeg,  a 


OF    PUDDINGS.  103 

pint  of  cream  and  fweeten  to  your  tafte.     Add  ten  eggs, 
with  half  the  whites,  and  bake  it. 

A  Marroiv  Pudding. 

Boil  a  quart  of  crt  am,  take  it  off  the  fire  boiling,  and 
Ilice  into  it  a  penny  white  loaf.  Add  to  it  eight  ounces 
of  blanched  almonds  beaten  fine,  two  fpoonfuls  of  white 
rofe- water,  the  yelks  of  fix  eggs,  a  glafs  of  fack,  a  little 
fait,  fix  ounces  of  candied  lemon  and  citron  fliced  thin,  a 
pound  of  beef  marrow  fhred  fine,  and  half  a  pound  of  cur- 
rants. Mix  all  together,  and  put  it  into  a  d:fb  rubbed 
with  butter.  Half  an  hour  will  bake  it;  when  enough,, 
dull  on  fome  fugar,  and  ferv^  it  up  hot. 
A  Rice  Pudding. 

Beat  half  a  pound  of  rice  to  powder.  Set  it  with  three 
pints  of  new  milk  upon  the  fire,  let  ir  boil  well,  and  when 
it  grows  almoft  cold,  put  to  it  eight  eggs  well  beaten, 
and  half  a  pound  of  fuct  or  butter,  half  a  pound  of  fugar, 
and  a  fufficient  quantity  of  cinnamon,  nutmeg,  and  mace. 
Half  an  hour  will  bake  it. 

You  may  add  a  few  currants,  candied  lemon,  citron 
peel,  or  other  fweet-meats;  and  lay  a  puff pafte  firit  all 
over  the  fides  and  rim  of  the  difh. 

A  Poor  Mans  Pudding. 

Take  fome  ftale  bread  ;  pour  over  it  fome  hot  water 
till  it  is  well  foaked  :  then  prefs  out  the  water,  and  wafh 
the  bread  ;  add  fome  powdered  ginger,  nutmeg  grated, 
and  a  little  fait ;  fome  rofe-water  or  fack,  Lifbon  fugar, 
and  currants;  mix  them  well  together,  and  lay  it  hi  a 
pan  well  buttered  on  the  fides ;  when  it  is  well  flatted 
with  a  fpoon,  lay  fome  pieces  of  butter  on  the  top;  bake 
it  in  a  gentle  oven,  and  ferve  it  hot.  You  may  furn  it 
out  of  the  pan  when  it  is  cold,  and  it  will  eat  like  a  fine 
cheefecake. 

An  Orange  Pudding, 

Take  the  yelks  of  fixteen  eggs,  beat  them  welJ  with 
half  a  pound  of  butter,  grate  in  the  rind  of  two  Seville  o- 
ranges,  beat  in  half  a  pound  of  fine  fugar,  two  fpoonfuls 
of  orange  flower  water,  two  of  rofe  water,  a  gill  of  fack, 
half  a  pint  of  cream,  two  Naples  bifcuits,  or  the  crumb 
of  a  half-penny  roll  foaked  in  the  cream,  and  mix  all  well 
together.  Make  a  thin  pufF- pafte,  and  lay  it  all  over  the 
dim  and  round  the  rim ;  pour  in  the  pudding  and  bake  it* 
It  will  take  about  ai  long  baking  as  a  cuitard. 


k4  of   puddings. 

A  Carrot  Pudding. 

You  muft  take  a  raw  carrot,  fcrape  it  very  clean,  and 
grate  it;  take  Haifa  round  of  the  grated  carrot,  and  a 
pound  of  grated  bread  ;  beat  up  eight  eggs,  leave  out 
half  the  whites,  and  mix  the  eggs  with  half  n  pint  of 
cream  ;  then  itir  in  the  bread  and  carror,  half  a  pound  of 
frefn  butter  melted,  Haifa  pint  offack,  three  fpconfuls  of 
orange  flower  water,  and  a  nutmeg  grated.  Sweeten  to 
your  palate.  iViixali  well  together;  and  if  it  is  not  thin 
enough,  fttr  in  a  little  new  miik  or  cream.  Let  it  be  of 
a  moder-re  thicknefs:  lav  \\t  all   over  the  difii. 

and  pour  in  the  ingredients.  Bake  it,  which  wiil  take  an 
hour.  It  tfiay  alfo  be  boiled.  If  fd,  ferve  it  up  with 
meUed  butter,  white  wine,  and  fugar. 

A  tPujrfi'i  Apricot,  orntshite  ^tar  Plumb-Pudding. 

Scald  \our  quinces  very  tender,  pare  them  thin,  fcrape 
ofF'iic  pulp,  mix  it  nub  fugar  very  fweet,  put  in  a  little 
girder  and  oinramon.  To  a  pint  of  cream  you  muft  put 
three  or  four  \  elks  of  eggs,  ard  ftir  it  into  your  quinces 
till  they  are  of  a  eood  thicknefs.  It  muft  be  pretty  thick. 
So  you  may  uo  apricots,  or  white  pear-plumbs,  but  never 
pare  them.  Butter  your  difh,  pour  it  in,  and  bake  it. 
An    Italian   Pudding. 

Lay  puff-pafte  ai  the  bottom  and  round  the  edge  of  the 
dim.  Upon  which  pour  a  mixture  of  a  pint  of  cream, 
French  rolls  enough  to  thicken  it,  ten  eggs  beaten  very 
fine,  a  nutmeg  grated,  twelve  pippins  diced,  fomeorange- 
peei  and  fugar,  and  half  a  pint  of  red  wine.  Half  an  hour 
will  bake  ir. 

An    Apple  Pudding. 

Scald  three  or  four  codlings,  and  bruife  them  through  a 
fieve.     Add  a  quatter  of  a  pound  of  bifcuit,  a  little  nut. 
meg,  a  pint  or  cream,  and  ten  eggs,  but  only  half  the 
whites.     Sweeten  to  your  tafte,  and  bake  it. 
A  Norfolk  Dumpling. 

Make  a  batter  as  for  pancakes,  with  a  pint  of  milk, 

two  eggs,  a  little  fait,  and  as  much  flour  as  is  needful. 

Drop  this  batter  in  piece*,  into  a  pan  of  boiling  water. — 
And  if  the  water  boils  fait.,  they  will  be  fufliciently  done 
in  three  minutes.  Throw  them  into  a  fieve  or  cullender 
to  drain.  Then  lay  them  in  a  difh.  Stir  a  Hice  of  fiefn 
butter  into  each;  and  heat  them  hot* 


OF    DUMPLINGS.  105 

A  Hard  Dumpling. 

Mix  flour  and  water,  and  a  little  fait,  like  a  pafte,— * 
Roll  it  into  balls,  as  big  as  a  turkey's  egg.  Have  a  pan 
of  boiling  hot  water  ready.  Throw  the  balls  of  pafte  in- 
to the  water,  having  firft  rolled  them  in  flour.  They  eat 
beft  boiled  in  a  beef  pot ;  and  a  few  currants  added  make 
a  pretty  change.  Eat  them  with  butter,  as  above. 
Apple  Dumplings. 

Pare  and  core  as  many  codlings  as  you  intend  to  make 
dumplings.  Make  a  little  cold  butter  pafte.  Roll  it  to 
the  tbicknefs  of  one's  ringer,  and  wrap  it  round  every  ap- 
ple lingly;  and  if  they  be  boiled  fingly  in  pieces  of  cloth, 
fo  much  the  better.  Put  them  into  boiling  water,  and 
they  will  be  done  in  half  an  hour.  Serve  them  up  with 
melted  butter  and  white  wine,  and  garnifh  with  grated  fu- 
gar  about  the  dim.. 


CHAP.     XIV. 

OF     SYLLABUBS,    CREAMS, 
AND     FLUMMERY. 

To  make  a  fine   Syllabub  from    the   Conv, 
Sweeten  a  quart  of  cider  with   double    refined  fugar, 
and  grate  a  nutmeg  into  it ;  then  milk  the  cow  into  your 
liquor.     When  you  have   thus  added  what  quantity  of 
milk  you   think  proper,  pour  half  a  pint,  or  more  (  in 
proportion  to  the  quantity  offyllabubyou  make),  of  the 
iweeteft  cream  you  can  get,  all  over   it. 
A  Whipt  Sillabub. 
Take  two  porringers  of  cream,  and  one  of  white  wine, 
grate  in  the  fkin  of  a  lemon,  take  the  whites  of  three  eggs, 
fweeten  to  your  tafte,  then  whip   it  with  a  whilk;  take 
ofFthe  froth  as  it  rifes,  pour  it  into  your fy llabub-glaffes 
or  pots,  and  they  are  fit  for  ufe. 

To  make  a  fine   Cream. 
Take  a  pint  of  cream,  fweeten  to  your  palate;  grate 


j©6  QF    CREAMS. 

in  a  little  nutmeg,  add  a  fpoonful  of  orange-flower  water, 
or  r'ofe- water,  and  two  fpoonfuls  offack;  beat  up  four 
eggs,  and  two  whites,  itir  it  all  together  one  way  over 
the  lire,  till  it  is  thick  ;  have  cups  ready  and  pour  it  in. 
Lemon   Cri  am. 

Take  the  juice  of  four  large  lemons,  half  a  pint  of 
water,  a  pound  of  double  refined  fujgar  beat  fine,  the 
whites  of  lev  en  eggs,  and  the  yelk  of  one  beaten  very  well ; 
mix  all  together,  ftrain  it,  fet  in  on  a  gentle  fire,  ftirring 
it  all  the  while,  and  ikim  it  clean ;  put  into  it  the  peel  of 
one  lemon  when  it  is  very  hot,  but  not  to  boil ;  take  out 
the  lemon-peel,  and  pour  it  into  china  difhes. 
Rajberry   Cream, 

Take  a  quart  of  thick  fweet  cream,  and  boil  it  two  or 
three  wallcps ;  then  put  it  off  the  fire,  and  ftrain  the  juice 
of  rafoerries  into  it  to  your  tafte  ;  ftir  it  a  good  while  be- 
fore yqu  put  your  juice  in,  that  it  may  be  almoft  cold 
u  hen  you  mix  it,  and  afterwards  ftir  it  one  way  for  al- 
moif  a  quarter  of  an  hour;  then  fweeten  it  to  your  tafte, 
and  when  cold  you  may  fend  it  up. 
Whipt  Cream. 

Take  a  quart  of  thick  cream,  and  the  whites  of  eight 
eggs  beaten  with  half  a  pint  offack  ;  mix  it  together,  and 
fweeten  to  your  tafte  with  double  refined  iugar;  you 
may  perfume  it  'if  you  pleafe),  with  mufk  or  ambergris 
tied  in  a  rag,  and  fceeped  a  little  in  the  cream.  Whip  it 
up  with  a  whilk  that  has  a  bit  of  lemon-peel  tied  in  the 
middle.  Take  offthe  froth  with  a  fpoon,  and  by  it  in 
your  glaffes  or  bafons. 

To  make  a  Trifle. 

Cover  the  bottom  of  a  difh  or  bowl  with  Naples  bifcuits 
broke  in  pieces,  macaroons  in  halves  and  ratafia  cakes. — 
Juft  wet  them  through  with  fack;  then  make  a  good 
boiled  cuftard  not  too  thick,  and  when  cold  pour  it  over, 
then  put  a  fj  ilabub  over  that  You  may  gatnilh  with  ra- 
tafia cakes,  currant  j'.lly,  and  Rowers. 
im  rv. 

Take  a  lar^i  calf's  foot,   cut  out  the  great  bones,  and 

boil  rhtm    in   two  qaait&of   water;    then   ftrain  it  dfr, 

<!t  to  the  i  oi  thick  cream,  two 

ounces  of  fweet  almonds*  and  an    c   ce  of    itteraltifond?, 

weii  Lulu;  toother.     Lei  it  juu  boil,  then  ftrain  it  off, 


OF    JELLIES,    be.  107 

and  when  jr  i-.  as  cold  as  milk  from  the  cow,  put  it  into 
cups  or  glaffjs. 

Octmeal   Flummery. 

Put  oatmeal  fas  much  as  you  want}  into  a  broad  deep 
part,  cover  it  v»ith  water,  fur  it  together,  and  Ljt  it  (land 
twelve  hours  ;  then  pour  oif  that  water  c!c.:r,  and  put  on 
a  good  deal  of  f re Qi  :  fhift  k  again  in  twelve  hours,  and 
j\>  on  in  twelve  more.  Then  pour  off  that  vvater  clear, 
.and  (train  the  oatmeal  through  a  coaife  hair  Tleve,  pour 
it  into  a  faucepan,  keening  it  iiirring  al!  the  time  with  a 
flick,  till  it  boils  and  becomes  very  thick.  Then  pour  it 
into  ditties.  When  cold,  turn  it  into  plates,  and.eat.it 
with  what  you  pleafe,  either  wine  and  fugar,  or  miik.  It 
eats  very  well  with  cider  and  fugar. 

You  may  obferve  to  put  a  great  deal  of  water  to  the 
oatmeal,  and  when  you  pour  off  the  laft  water,  put  on 
jtift  enough  frefh  to  ftrain  the  oatmeal  well.  Some  let  it 
iiand  forty-eight  hours,  fome  three  cjays,  fhifting  the 
water  every  twelve  hours;  but  that  is  as  you  like  it  for 
fweetnefs  or  tartnefs.  Groats,  once  cut,  do  better  than  . 
oatmeal.  Mind  to  flir  it  together  when  you  put  in  frefh 
water. 


•      CHAP    XV. 

OF    JELLIES,     JAMS,     AND 
CUSTARDS, 


Calf's    Feet   Jelly.         % 

Cut  four  calves  feet  in  pieces,  put  them  into  a  pipkin, 
with  a  gallon  of  water,  cover  them  clofe,  and  boil  them 
foftly  till  almoft  half  be  confumed,  then  run  the  liquor 
through  afieve,  and  let  it  fland  till  it  be  cold.  With  a 
knife  take  off  the  fat  at  top  and  bottom,  melt  the  fine  part 
of  the  jelly  in  a  preferving  pan  or  fkillet,  and  put  in  a 


io8  OF    JELLIES. 

pint  of  Rhenifh  wine,  the  juice  of  four  or  five  lemons, 
double  refined  fugar  to  your  lattc,  th*  whites  of  eight  eggs 
beaten  to  a  froth  ;  iHr  and  b»i)  ail  thefe  together  near 
half  an  hour;  then  pafs  it  through  a  fieve  into  a  jelly 
bag;  put  into  your  jdlj  bag  a  very  fmall  iprig  of  rofe- 
mary  and  a  piece  o:  lemon-peel;  pafs  it  through  the  bag- 
till  it  is  as  clear  as  vater. 

%  Hart's  Horn  J Aly. 
Take  a  large  galiip<.r  uith  hart's  horn,  then  fill  ir  full 
with  fpring  water,  tie  a  double  paper  over  the  gallipot, 
and  fet  it  in  a  baker's  oven  with  houfehchl  bread.  In 
the  morning  take  i.  our,  run  it  through  a  jelly  bag,  fea- 
fon  with  juice  ot  lemons,  double  renned  fug;? ■. ,  ai •••  the 
whites  of  eight  epg.s  well  beaten.  Let  it  ha  v.-  a  boil,  and 
run  it  through  the  jelly  bag  again  into  jelly  glaffes,  put- 
ting a  bit  of  lemon-peel  into  the  bag. 
Currant  jfelfy* 
Having  ftripped  the  currants  from  the  (talks,  put  them 
into  a  ftone  jar:  ftop  it  clofe  ;  fet  it  in  a  kettle  of  boil- 
ing water  half  way  up  the  jar;  let  it  boil  half  an  hour; 
take  it  out,  and  ft  rain  the  juice  through  a  courfe  hair  fieve. 
To  a  pint  of  juice  put  a  pound  of  iugar;  fet  it  over  a 
fine  quick  clear  fire  in  a  preferving  pan  or  bell  metal  fkil- 
let.  Keep  ttirring  it  all  the  time  till  the  fugar  be  melted  ; 
then  (kirn  the  fkum  off  as  fall  as  it  rifis. 

When  the  jelly  is  very  clear  and  fine,  pour  it  into  ear- 
then 01  china  cups,  or  gallipots.  When  cold,  cut  pieces 
of  white  paper  juit  the  bignefs  of  the  top  of  the  pot,  dip 
them  in  brandy,  lay  them  on  the  jelly;  then  cover  the 
top  clofe  with  white  paper,  and  prick  it  full  of  holes. — 
Set  it  in  a  dry  place.  You  may  put  fome  in  glaffes  for 
prefent  ufe. 

Rajberry  Jam, 
Take  a  pint  of  cur;  ant  jeiiy,and  a  quart  of  rafberries, 
bruife  them  well  together,  fet  them  over  a  flow  fire, 
keeping  n  ftinirig  all  the  time  till  it  boils.  Let  it  boil 
five  or  fix  minutes,  pour  it  into  the  gallipots,  paper  them 
as  you  do  the  currant  jeliv,  and  kec  p  them  for  ufe.  They 
will  keep  for  two  or  three  years,  and  have  the  full  flavour 
of  rafberries. 


OF    CUSTARDS.  io9 

A  Cujlard.  \ 

Sweeten  a  quart  of  new  milk  to  your  tafte  ;  grate  in  a 
little  nutmeg,  beat  up  eight  eggs  well  (leaving  out  half 
the  whites),  ftir  them  into  the  milk,  and  bake  them  in 
China  cups  ;  or  put  them  into  a  deep  China  difh.  Hai*e 
a  kettle  of  water  boiling,  fet  the  cups  in,  let  the  water 
come  about  halfway,  but  do  not  let  it  boil  too  fair,  for 
fear  of  its  getting  into  the  cups.  You  may  add  a  little 
rofe-water,  and  French  brandy. 

Boiled  Cuftards. 

Put  into  a  pint  of  cream  two  ounces  of  almonds,  blanch- 
ed and  beaten  very  fine,  with  rofe  or  orange-flower  wa- 
ter, or  a  little  mace  ;  let  them  boil  till  the  cream  is  a 
little  thickened,  ihen  fweeten  it,  and  ftir  in  the  eggs,  and 
keep  it  flirting  over  the  fire  till  it  is  as  thick  as  you  would 
have  it ;  then  put  in  a  little  orange-flower  water,  ftir  U 
well  together,  and  put  it  into  China  cups. 

1SJ.B.  You  may  make  them  without  almonds. 
Almond  Cufiards, 

Take  a  pint  of  cream,  blanch  and  beat  a  quarter  of  a 
pound  of  almonds  fine,  with  two  fpoonfuls  of  rofe-water. 
Sweeten  to  your  palate.  Beat  up  the  yelks  of  four  egg^j 
ftir  all  together  one  way  over  the  fire,  till  it  is  thick  ; 
then  pour  it  out  into  your  cups.  Or  you  may  bake  it  in 
little  China  cups. 

Rice  Cuftards.. 

Boil  a  quart  of  cream  with  a  blade  of  mace,  and  a 
quartered  nutmeg,  put  thereto  boiled  rice  well  beat  with 
the  cream  ;  mix  thefe  together,  ftirring  them  all  the 
while  they  boil.  When  enough,  take  it  off,  and  fweeten 
it  to  your  tafte  ;  put  in  a  little  orange  flow<r  water,  or 
brandy,  then  pour  it  into  difhes.     "When  cold  ferveit  up. 


§r 


*Jio  OF    POTTIN&. 

CHAP.    XVI. 
POTTING     AND     COLLARING, 


To  Pot  Beef cr  Venifon. 
When  you  have  boiled  or  baked,  and  cut  your  meat 
fmall,  let  it  be  well  beaten  in  a  marble  mortar,  with  fome 
hotter  melted  for  that  purpofe,  and   two  or  three  ancho- 
vies, till  you  find  it  mellow  and  agreeable  to  your  palate. 
Then  put  if  clofe  down  in  pots,   and  pour  over  the m  a 
fufficient  quantity  of  cla-ified  butter.     You  may  feafon 
your  ingredients  with  what  fpice  you  pleafe. 
To  pot  Pigeons  or  any  other  Towls . 
Your  pigeons  being  ttulTed  and  feafom-d  with   favoury 
fpice,  put  them    in  a  pot,    cover    them    with    butter, 
and  bake  them  ;  then   take  them   out   and  drain  them, 
when  they  are  cold,  cover  them    with  clarified  butter. — 
The  fame  way  you  may  pot  fifli,  only  bone  them  when 
they  are  baked. 

To  pot  Chars  or  Trout s. 
Clean- the  n(h  well,  and  bone  them  ;  warn  them  with 
•vinegar,  cut  off  the  tails,  fins,  and  heads;  then  feafon 
them  with  pepper,  fair,  nutmeg,  and  a  few  cloves  ;  put 
them  down  clofe  in  a  pot,  and  being  well  covered,  bake 
them  a  couple  ot  hours  or  more,  with  a  little  verjuice  and 
fome  butter;  then  pour  off  the  liquor,  and  cover  them 
with  clarified  butter. 

To  pot  Lampreys  or  Eels. 
Take  lampreys  or  eels,  fkin,  gut,  and  warn  them,  and 
flit  fhesn  down  the   back  ;  take  out   the  bones,  and  cut 
them  in  pieces  to  fit  your  pot;   then    feafon  them  with 
pepper,,  fair,  and  nutmeg,  and  put  them  in  the  pot,  with 
halfaJBint  of  vin.^ar.     They  mufl  be  clofe  covered,  and 
baked  half  an  hour  ;  and  when  done,  pour  ofFthe  liquor, 
and  cover  them  with  clarified  butter. 
To  collar  Beef. 
Lajjiflrlank  of  beef  in  ham  brine  a  fortnight,  then  take 
it  out  and  dry  it  in  a  clolh  ;  lay  it  on  a  board,  take  out 


OF    COLLARING.  in 

all  the  learner  and  (kin,  cut  it  crofs  and  crofs;  feafon  it 
with  favousy  fpice,  two  anchovies,  and  a  handful  or  two 
of  thyme,  pariley,  fweet  marjoram,  winter  favour) ,  oni- 
ons, and  fennel  :  drew  it  on  the  meat,  roil  it  into  a  ha  id 
collar  in  a  cloth,  few  it  clofe,  tie  it  at  both  ends,  and  put 
it  in  a  collar  pot  with  a  pint  of  red  wine,  cochineal,  and 
0  o  quarts  of  pump  water-  When  it  is  cold,  take  it  out 
of  the  cloth. 

To  cMar  a  Breaft  of  Veal. 

Bone  the  veal,  teuton  it  all  over  the  infide  with  cloves, 
mace,  and  fait  beat  fine,  a  handful  of  fweet-herbs,  ftrtp- 
rvd  of  the  tfaiks,  a  link  fage,  penny-royal,  and  parfiey 
ihicd  very  fine,  then  roll  it  up  as  you  do  brawn  ;  bind  it 
with  narrow  tape  very  dole,  then  tie  a  cloth  round  it, 
p.nd  boil  it  very  tender  in  vinegar  and  water,  alike  quan- 
tity, uith  a  little  mace,  cloves,  pepper,  and  fait,  all 
whole.  Make  it  boil,  then  put  in  the  collars;  whr  .1 
boiled  tender,  take  it  up  ;  arte  when  both  are  cold,  take 
cif  the  cloth,  lay  the  collar  in  an  earthen  pan,  and  pour 
the  liquor  over  ;  cover  it  c^fe,  &*&  ktjii}  it  lor  uk\. 
To  collar  a  Brea/i  ofMuiton. 

CutofTthe  red  fein,  and  take  out  the  bones  ami  grif. 
lies.  1  hen  take  grated  white  bread,  a  liitle  cloves,  mace, 
fait,  and  pepper,  the  yelks  of  three  hard  eggs  bruited 
fmallj  and  a  little  lemon  peel  fnred  fine;  with  which, 
having  laid  the  meat  even  and  flat,  feafon  it  all  over,  and 
zdd  three  or  four  anchovies,  warned  and  boned  ;  then  roll 
the' meat  like  a  collar,  and  bind  it  with  coaifetane,  and 
bake,  boil,  or  roaft  it. 

To  collar  Porh^ 

Bone  a  breaft  of  pork,  feafon  it  with  favour}'  feafoning, 
good  quantity  ot  thyme,  parfley  and  fage ;  then  roll  it 
in  a  hard  collar  in  a  cloth,  tie  it  at  both  ends,  and  boii  it ; 
and  when  it  is  cold,  ftecp  it  in  the  favoury  liquor  in  which 
it  was  boiled. 

To  collar  Ee/s. 

Scour  large  ftlver  eels  with  fait,  flit  them  down  the 
back,  and  takeout  all  the  bones;  then  wafh,  and  dry 
them,  and  feafon  them  with  favoury  fpice,  minced  paifley, 
thyme,  fage,  and  onion  ;  and  roll  each  in  little  collars  in  a 
cloth,  and  tie  them  clofe.  Then  boil  them  in  *-atcr  and 
fait,  with  the  heads  and  bones,  half  a  pint  of  ijynegar,  a 
fcynch  of  herbs,  fome  ginger,  and  a  penny-worth  oi  iiin- 


ii2  OF    PRESERVING. 

gjafsj  when  they  are  tender,  take  them  up,  tie  them  clofe 
again,  Ittaiathe  pickle,  and  keep  the  eels  in  it. 


CHAP.     XVII. 

OF  PRESERVING,  DRYING,  AND 
CANDYING. 


T  kttp  Green  Pcnfi  till  Cbritmst, 

Take  fine  young  peas,   mefi  th;-m,  throw  them  into  a 

'  .:li.nd,-r  to  diain,  then  lay  a  cloth  four  or   five  times 

cugibJc  on  a   table,  and   fpread   them  thereon;  dry  them 

•.':y   well,  and  have  your  bottles  ready,    fill   them  and 

*«<    t  them  with  r.:u:iwi  fuel  far ;  when  it  is  a  little  cool, 

'ill  tlfe  necks  aimoft  to  the   top,   cork  them,  and  tie  a 

bladder  and  a  leather  over  them  in  a  cool  dry  place. 

To  hep  Frtttcb  Beam  M  the  Tear. 

Tike  young  beans,   gathered  on  a    dry   day,  have  a 

'  .  rge  florae  jar  ready,  Jay  a  layer  of  fait  at  the  bottom,  and 

stayer  of  beans,  then  fart  and  then  beans,  and  fo  on 

;  jir  is  full ;  cover   them   with  fult,  and  tica  coarfe 

c!o;h  over  them,  and  a  board  on  that,  and  then  a  weight 

to  keep  it  ciofe  from  all  air,  fet  them  in  a  dry  cellar,  and 

vhen  you  ufe  them,  take  fome  out  and  cover  them  clofe 

again  ;  wafh  thofe  you  take  out  very  clean,  and  let  them 

lie  in  foft    water  twenty-four  hours,  ihifting  the  water 

r.ften :  when  yon  boil  them  do  not  put  any  fait  in  the  water. 

Tj  k.ep  White  Buliace>   Pear  Plumbs,  or  Damfdns,  l^c.for 

Tar's  or  Pus, 

Gather  them  when  full  grown,  and  juft  as  they  begin 

to  turn.      Pick  all  the  large!*  out  ;  fave  about  two  thirds 

of  the  fruit ;  to  tfye  other  third  put  as  much  water  as  you 

I        :  will   cover  them,    boil   and  flcin  them ;  when    the. 

fruit  {'foiled  very  foft,  drain  it   through  a   coarfe  hair 

and  to  every  quart  of  this  Hquot  put  a  pound  and  a 

t  U'..:j',  bod  it  and  ficim  it   \cry  well ;   then  tl;ro.v 

in  your  fruit,  juit  give  them  a  fculd,  take  them  oft'  the 


OF    PRESERVING.  u3 

fire,  and  when  cold,  put  them  into  bottles  with  wide 
mouths,  pour  your  fyrup  over,  lay  on  a  piece  of  white 
paper,  and  cover  them  with  oil. 

To  make  Marmelade, 

To  two  pounds  of  quinces  add  three  quarter*  of  a 
pound  of  fugar,  and  a  pint  of  fpring  water;  put  them 
over  the  fire,  and  boil  them  till  they  are  tender;  drain 
off  the  liquor",  and  bruife  them;  then  put  them  into  it 
again,  let  it  boil  three  quarters  of  an  hour,  and  put  it 
into  your  pots  or  faucers. 

To  prefer-ve  Mulberries  whole. 

Set  fome  mulberries  over  the  fire  in  a  (killet  or  pre- 
ferving-pan;  draw  from  them  a  pint  of  juice  when  it  is 
drained  ;  then  take  three  pounds  of  fugar  beaten  very 
fine,  wet  the  fugar  with  the  pint  of  juice,  boil  up  youf 
fugar  and  ikini  it,  put  in  two  pounds  of  ripe  mulberries, 
and  let  them  ftand  in  the  fyrup  till  they  are  thoroughly 
warm  ;  then  fet  them  on  the  fire,  and  Jet  them  boil  very 
gently  ;  do  them  but  half  enough,  and  put  them  by  in 
the  fyrup  till  next  day,  then  boil  them  gently  again  ; 
when  the  fyrup  is  pretty  thick,  and  will  ftand  in  round 
drops  when  it  is  cold,  they  are  enough  ;  foput  all  into  a 
gallipot  for  ufe. 

To  prefer-ve  Goofe berries ,  Dam  fans  or  Plumbs. 

Gather  them  when  dry,  full  grown,  and  not  ripe;  pick 
them  one  by  one,  put  them  into  glafs  bottles  that  are 
very  clean  and  dry,  and  cork  the naclofe  with  new  corks; 
then  put  a  kettle  of  water  on  the  fire,  and  put  in  the 
bottles  with  care  ;  wet  not  the  corks,  but  let  the  water 
come  up  to  the  necks  ;  make  a  gentle  fire  till  they  are  a 
Jittle  coddled,  and  turn  white ;  do  not  take  them  up  till 
cold,  then  pitch  the  corks  all  orer,  0£  wax  them  dofe, 
and  {ct  them  in  a  cool  dry  cellar. 

To  prefer-ve  Peaches, 

Put  your  peaches  in  boiling  water,  juft  give  them  a 
fcald,  but  do  not  let  them  boil ;  take  them  out,  and  put 
them  in  cold  water,  then  dry  them  in  a  fieve,  and  put 
them  in  long  wide-mouthed  bottles;  to  half  a  dozen  of 
peaches  take  a  quarter  of  a  pound  of  fugar,  clarify  it, 
pour  it  over  your  peaches,  and  fill  the  bottles  wir^h 
brandy.  Stop  them  clofe,  and  keep  them  in  a  dry  placfii 
To  prefer<ve  Apricots, 

Pare  your  apricots,  divide  them  in  halves  to  take  est 


ii4  OF    PRESERVING. 

the  Hones,  and  give  them  a  light  boiling  in  a  pint  of  wa- 
ter, or  according  to  your  quantify  of  fruit;  then  add  to* 
the  water  after  taking  out  the  fruit,  the  weight  of  your 
apricots  in  ftagaf,  and  boil  it'  till  it  comes  to  a  fyrup  ;  put 
in  the  apricors  again,  and  give  them  a  light  boiling,  tak- 
ing orF  the  fcum  as  it  rifes.  When  the  fyrup  jellies,  it  is 
rnough  :  then  take  up  the  apricots,  and  cover  them  with 
the  jelly  ;  put  cut  paper  over  them,  and  lay  them  dfcwn 
when  cold. 

To  preferve  Apricots  green. 

Take  aprirots  when  they  are  young  2nd  tender,  eod- 
dfe  them  aJittje,  rub  them  with  a  coarfe  cloth  to  take 
offthe  ikin,  throw  them  into  water  as  you  do  them,  and 
put  them  in  the  fame  water  they  were  coddled  in;  cover 
I  hem  wich  vine-leaves  and  white  paper,  or  fome  thing 
more  at  the  top  ;  the  clofer  you  keep  them,  the  fooner 
they  are  green  ;  be  fure  you  do  not  let  them  boil ;  when 
they  are  green,  weigh  them,  and  to  every  pound  of  a- 
pricots  take  a  pound  of  loaf  fugar,  put  it  into  a  pan,  and 
to  every  pound  of  fugar,  a  giil  cf  water;  boil  your  fugar 
and  water  a  little, and  lkim  it,  then  put  in  your  apricots, 
Jet  them  boil  together  till  your  fruit  looks  clear,  and  your 
ivrup  thick  ;  (kirn  it  all  the  time  it  is  boiling,  and  put 
them  into  a  pot  covered  with  paper  dipped  in  brandy. 
To  prefer-ve  Plumbs. 

Take  plumbs  before  they  have  Hones  in  them,  which 
you  may  know  by  putting  a  pin  through  ;  coddle  fnem  in 
many  waters  till  they  are  as  green  as  grnfs  ;  peel  them 
and  coddle  them  again  :  you  mult  take  the  weight  of 
them  in  fugar  and  make  a  fyrup;  put  to  your  fugar  a 
pint  of  water;  then  put  them  in,  fet  them  on  the  fire  to 
boil  flowly,  till  they  be  clear,  Humming  them  often,  and 
they  will  be  very  green.  Put  them  up  in  glaffes>  and 
keep  them  for  ufe. 

To  pre/ewe  Cherries. 

Take  two  pounds  of  cherries,  one  pound  and  a  half  of 
fugar,  half  a  pint  of' fair  water,  melt  your  fugar  in  it; 
when  it  is  melted,  put  in  your  cherries  ;  boil  them  foftly 
at  firlt,  then  fafter,  and  lkim  them  ;  take  them  off  two  or 
t  .ree  times  and  (hake  them  ;  put  them  on  again,  and  let 
them  boil  fart.  '  When  they  are  of  a  good  colour,  and  the. 
ij  rup  will  (land,,  they  are  enough. 


OF    PRESERVING.  n5 

To  pteferve  Rajbzrries. 

Choofe  rafberries  that  are  not  too  ripe,  and  take  the 
weight  of  them  in  fugar,  wet  your  fugar  with  a  little 
water,  put  in  your  ra (berries,  and  let  them  boil  f6ftiy  ; 
take  heed  of  breaking  them;  when  they  are  clear,  take 
them  up  and  boil  the  Fyrup  till  it  be  thick  enough,  theft 
put  them  in  again;  and  when  they  are  cold,  put  them 
up  in  glaffes. 

To  prrferve  Currants. 

Take  the  weight  of  thecurranis  in  fugar,  pick  out  the 
feeds;  io  a  pound  of  fugar  add  half  a  pint  of  water  ;  let 
it  melt ;  then  put  in  your  currants,  and  let  them  do  very 
leifurciy;  fkim  them,  and  take  them  up;  let  the  fyrup 
boil,  then  put  them  on  again  :  and  when  they  are  clear, 
and  the  fyrup  thick  enough,  take  them  off.  When  they 
are  cold,  put  them  in  glaffes. 

To  dry   Peaches. 

Take  the  faireft  and  ripeft  peaches,  pare  them  into  fair 
water;  take  their  weight  in  double  refined  fu^ar  :  of 
one  half  make  a  very  thin  fyiup;  i«at  in  your  peaches, 
boiling  them  till  they  look  clear,  then  fpl.ft  and  ftone 
them.  After  this  boil  them  till  they  are  very  tender,  lay 
them  a  draining,  take  the  other  half  of  the  fugar,  and 
boil  it  almoft  to  a  candy ;  put  in  your  peaches,  and  let 
them  lie  all  night,  then  lay  them  on  a  glafs,  and  fet 
them  in  a  itove,  till  they  are  dry.  If  they  are  fugared  too 
much,  wipe  them  with  a  wet  cloth  a  little  :  let  the  firft 
fyrup  be  very  thin  ;  a  quart  of  water  to  a  pound  of  fugar. 
To  dry  Cherries* 

To  four  pounds  of  cherries,  put  one  pound  of  fugar, 
and  jull  as  much  water  to  the  fugar  as  will  wet  it ;  when 
it  is  melted,  make  it  boil ;  (tone  your  cherries,  put  them 
in,  and  give  them  a  boil ;  (kirn  them  two  or  three  times, 
take  them  off,  and  let  them  ftand  in  the  fyrup  two  or 
three  days;  then  boil  your  fyrup  again,  and  put  it  to 
them,  but  do  not  boil  your  cherries  any  more.  Let  them 
ftand  three  or  four  days  longer,  then  take  them  out, 
and  lay  them  in  a  fieve  to  dry  ;  when  dry,  lay  them  in 
rows  on  paper;  a  row  of  cherries,  and  a  row  of  white 
paper,  in  boxes. 

To  candy  Angelica, 

Gather  it  in  April,  boil  it  in  water  till  it  be  tender, 
then  take  it  up  and  drain  it  from  the  water  very  well ; 


n6  Of    PICKLING. 

fcrape  the  outfide  of  it,  dry  it  in  a  clean  cloth,  and  lay  it 
in  the  fyrup;  lee  it  lie  three  or  fonr  days,  and  cover  it 
dole  :  ihe  fyrup  muft  be  rich,  and  keep  it  hot  a  good 
while,  but  let  it  not  boil;  lay  it  upon  a  pie-plate,  to  let 
it  dry ;  and  keep  it  near  the  fire,  left  it  diffolve. 


CHAP.    XVIII. 

OF     PICKLING. 

To  pickle  Afparagns. 

Gather  your  afparagus,  and  lay  them  in  an  earthen 
pot;  make  a  brine  of  water  and  fait  ftrong  enough  to 
bear  an  egg,  pour  it  hot  on  them,  and  keep  it  clofe 
covered.  When  you  ufe  them,  lay  them  in  cold  water 
two  hours,  then  boil  and  butter  them  for  table.  If  you 
ufe  them  as  a  pickle,  boil  them  as  they  come  out  of  the 
brine,  and  lay  them  in  vinegar. 

To  pickle  Nafturtian  Buds  or  Seeds. 

Take  the  feeds  trefh  ofFthe  plant  when  they  are  pretty 
large,  but  before  they  grow  hard,  and  throw  them  into 
she  beft  white  wine  vinegar  that  has  been  boiled  up  with 
what  fpices  are  moft  agreeable.  Keep  them  clofe  ftopt 
in  a  bottle.  They  are  fit  for  ufe  in  eight  days. 
To  pickle  or  make  Mangoes  of  Melons. 

Take  green  melons,  as  many  as  you  pleafe,  and  make 
a  brine  ftrong  enough  to  bear  an  egg;  then  pour  it 
boiling  hot  on  the  melons,  keeping  them  down  quite  un- 
der the  brine  ;  let  them  ftand  five  or  fix  day6  ;  then  take 
them  out,  (lit  them  down  on  one  fide,  take  out  all  the 
feeds,  fcrape  or  fcopethem  a  little  in  the  infide,  and  wafti 
them  clean  with  cold  water;  then  take  a  clove  of  garlick, 
a  little  ginger  and  nutmeg  fliced,  and  whole  pepper;  put 
all  thefe  proportionably  into  the  melons,  filling  them  up 
with  muftard  {ced;  then  lay  them  in  an  earthen  pot  with 
the  flic  upward*,  anu\  take  one  part  of  muftard  and.  two. 


OF     PICKLING.  n7 

parts  of  vinegar,  enough  to  cover  them,  pouring  it  upon 
them  fcalding  hot,  and  keep  them  clofe  (topped. 
To  pkkle  Mujhr corns. 
Cut  the  ftems  of  fmall  buttons  at  the  bottom  ;  wafh 
them  in  two  or  twee  waters  uirh  a  piece  of  flannel. — 
Iiiave  in  readinefs  a  (lew-pan  on  the  fire,  with  fome  fpring 
water  that  has  had  a  handful  of  common  fait  thrown  into 
it  ;  and  as  foon  as  it  boils,  put  in  your  buttons.  When 
they  have  boiled  about  three  or  four  minutes,  take  them 
offthe  fire,  and  throw  them,  into  a  cullender;  from  thence 
fpread  them  as  quick  as  you  can  upon  a  linen  cloth,  and 
cover  them  with  another.  Have  ready  feveral  wide- 
mouthed  bottles ;  and  as  you  put  in  the  m<jfn  rooms,  now 
and  then  mix  a  blade  or  two  of  mace,  and  fome  nutmeg 
iliced  amongfr.  them  :  then  fill  your  bottles  with  diuilled 
vinegar.  If  you  pour  over  them  fome  melted  mutton  fat, 
that  has  been  welMtrained,  it  will  keep  them  better  than 
oil  itfelf  would. 

To  pickle  Barherries. 
Take  white  wine  vinegar  and  water,  of  each  an  equal 
quantity  ;  to  every  quart  of  this  liquor,  put  in  half  a  pound 
o/ fix-penny  fugar,  then  pick  the  word  of  your  barberries 
and  put  into  this  liquor,  and  the  beft  into  glaffes;  boil 
your  pickle  with  the  uorft  of  your  barberries,  and  fkim  it 
very  clean.  Boil  it  till  it  looks  of  a  fine  colour,  and  let 
it  ftand  to  be  cold  ;  then  ftrain  it  through  a  cloth,  wring- 
ing it  to  get  all  the  colour  you  can  from  the  barberries. 
Let  it  ftand  to  fettle,  then  pour  it  clear  into  the  glaffes. 
In  fome  of  the  pickle  boil  a  little  fennel  j  when  cold,  put 
a  bit  at  the  fop  of  the  pot  or  glafs,  and  cover  it  clofe  with 
a  bladder  and  leather. 

To  picklr  Radifi  Pods. 

Make  a  pickle  with  cold   fpring- water  and  bay^falt, 

flrong  enough  to  b^ar  an  egg  ;   put    your  pods  in,  and  lay 

"keep  them  under  water.     Let 

Irain  them  in  a  fieve,  and  lay 

Take  white  wine  vinegar,  as 

er  the'rh)  boii  if,  and  pt»i  \  uur 

ma,<  e    cloves,    and  '.Jaroi  <oa 

-   1    kwling  hot;  cover  them 

times  doubir,  fhai  the 

littli     a'  d  i.!'  'hem  'land  two, 

Iswi,     Repeat  clns  tyyiee  or  thrice  ;  when  is.  is  cold  put 


a  thin  boar 

dm 

)on  them  t< 

them  ftand 

ten 

uiys,  then 

tliem  on  a 

cb 

rjry. 

much  as  V! 

HI    1 

;  ll!  c< 

pepi  er .     i 

with  a  c- 

ftram  m 

cl 

H8  OF    PICKLING, 

in  a  pint  of  muftard  feed,  and   fome  horfe-radifh  ;  cover 
it  clofe. 

To  pickle  Samphire. 
Lay  what  quantity  you  think  proper  of  fuch  famphirc 
as  is  green  in  a  clean  pan,  and  (after  you  have  thrown  two 
or  three  handfuls  of  fait  over  it)  cover  it  wi'th  fpring  wa- 
ter. When  it  has  lain  four  and  twenty  hours,  put  it  into 
a  brafs  faucepan,  that  has  been  well  cleaned  ;  and  when 
you  have  thrown  into  it  one  handful  only  of  fait,  cover  it 
with  the  befr  vinegar.  Cover  your  faucepan  clofe,  and 
fet  it  over  a  gentle  fire;  let  it  ftand  no  longer  than  till  it 
is  fuft  crifp  and  green,  for  it  would  be  utterly  fpoiied 
(hnuld  it  (tand  till  it  be  foft.  As  foon  as  you  have  laken 
it  off  the  fire,  pour  it  into  pickling  pots,  and  take  care  to 
cover  it  clofe. 

To  pickle  Onions, 
Take  fmali  onions,  peel  them,  lay  thera  in  fait  and 
water  a  day,  and  (hi  ft  them  in  that  time  onee  ;  then  dry 
them  in  a  cloch,  and  take  fome  white  wine  vinegar,  cloves, 
mace,  and  a  little  pepper;  boil  this  pickle  and  pour  over 
them,  and  when  it  is  cold,  cover  it  clofe. 
To  fickle  Cabbage, 
Take  a  large  fine  red  cabbage,  and  cut  it  in  thin  flices, 
feafon  fome  vinegar  with  what  fpice  you  think   fit,  then 
pour  it  on  fcalding  hot,  two  or  three  times. 
To   pickle  French  Beans. 
Gather  them  before  they  have  firings,  and  put  them  in 
very  ftrong  brine  of  water  and  fait  till  they  are  yellow  ; 
then  drain  them  from  the  brine,  put  boiling  hot  vinegar 
to  Ahj:m,  and  (lop   them  dole   twenty  four  hours;  do  fo 
four  or  five  days  following,  and  they  will  turn  green  ;  then 
put  to  a  peck  of  beans,  half  an  ounce  of  cloves  and  mace, 
and  as  much  pepper. 

To  pickle  Cucumbers. 
Let  your  cucumbers  be  fmall,  frelli  gathered,  and  free 
from  fpots;  make  a  brine  of  fait  and  water  ftrong  enough 
to  bear  an  egg;  boil  this  pickle,  fkim  it  well,  then  pour 
it  upon  the  cucumbers,  and  Hive  them  down  for  twenty- 
four  hours;  then  ftrain  them  out  into  a  cullender,  dry 
them  wel!  with  a  cloth,  and  take  the  belt  white  wine  vine- 
gar with  cloves,  fliced  mace,  nutmeg,  white  pepper  corns, 
long  pepper  and  races  of  ginger  (as  much  as  you  pleafe) 
boil  them  up  together,  and  then  clap  the  cucumber*  kit 


OF    MADE    WINES. 


119 


with  a  few  vine  leaves,  and  a  little  fait.     Let  them  fim- 
rner  in  this  pickle  till  they  are  green,  taking  c-*re  not  to 
let  them  boil;  put  them  into  jars,  Hive  them  down  clofe,  ' 
and,  when  cold,  tie  on  a  bladder  and  leather. 
To  pickle   Walnuts, 
Put  them  into  ftrong  fair  and  water  for  nine  days,  and 
ftir  them  twice  a  day,  obferving  to  change  the  fa\t  and 
water  every  three  days.     Then  let  them  ftand  in  a  hair 
fieve  till  they   turn  black.       Put  them  into  strong  };onc 
jars,  and  pour  boiling  alegar  over  them.     Cover   tlem 
up,  and  let  them  ftand  till  they  be  cold.     Then    gvc 
the  alegar  three  more  bailings,  pour  it  each  time  on  t>g 
walnuts,  and   let  it  ftand  till  it  be  cold   between  cveir 
boiling.     Then  tie  them  down  with  paper  and  a  bladder 
over  them,  and  let  them  ftand  two  months.     Then  make 
for  them  the  following  pickle.     To  every  two  quarts-of 
alegar,   put   half  an    ounce  of  mace,   and  the  fame   of 
olives;    of  black  pepper,  Jamaica  pepper,  ginger,  and 
long  pepper,  an  ounce  of  each,  and  two  ounces  of  common 
fait      Boii  it  ten   minutes,   pour  it.  foot  on  your  walnuts, 
and  tie  them  down  covered  with  paper  and  a  bladder. 


c  h  a  ?.  xrx. 
OY     MADE     WINES. 

To  make  Goofeberry  Wine. 
Take  goofeberrits  when  they  are  jult  beginning  to  turn 
ripe,  bruifc  them  well,  but  not  (o  as  to  break  their  feeds, 
poui  to  every  eight  pounds  of  pulp  a  gallon  of  fpring 
water,  and  let  them  .ftand  in  the  vefiel  covered,  in  a  cool 
plact,  twenty-four  hours;  then  put  them  into  a  ftrong 
canvaU  or  hau^bag,  prefVqut  all  the  juice  that  will  run 
from  thc<n,  and  io  every  quart  of  it  put  twelve  ounces  of 
loaf  fugar,  ftirrin-  it  about  til!  it  be  melted  :  then  put  it 
up  in  a  ivell-feaipited  calki  and  fet  it  in  a  cool  place; 
when  ic  has  purged  and  iettled  about  twenty  or  thirty 
day:-,  till  the  vefle-1  full,    and  hung  it  down  chie. 

YYiuhit  is  well  worked  irfd  '  ttled,  draw  it  off  into 
bottles,  and  keep  them  in  a  cool  place. 


:m   k 


**    120  OF    MADE    WINES. 

To  make  Currant  Wive. 
Gather  your  currants  when  the  weather  is  dry,  and 
they  are.full  ripe;  (trip  them  carefully  from  th**  (talk, 
put  them  into  a  pan,  and  bruife  them  with  a  wooden 
pelile  ;  let  it  (land  about  twenty  hours,  after  which  drain 
it  through  a  fieve.  Aid  three  pounds  of  fine  powder  fu- 
gar  to  /very  four  quarts  of  the  liquor:  and  then  fnjking 
orttirangit  well,  fill  your  vclTel,  and  put  about  a  quart 
ofbrindyto  every  feven  gallons  ;  as  foon  as  it  is  fine, 
bottje  it  off. 

To  make  Rai/tn  Wine, 

it  two  hundred  wei^  lit  of  railing,  with  the  (talks,  in- 

Bogfheaf ,  and  fill  it  almoft  full  with  fpring  warer:  let 

iteep  about  twelve  dass,   frequently  ttirring  them 

ur,  a   d  after  pouring  the  juice  off,  prefs  the   raifins. 

it  all  the  liquor  together  in  a  clean  veiTel.      You  will 

find  ii  hifs   (or  fomp  time,  and  when  the  noifeceafefs,   it 

vnu.r  be  (topped  clofe,  and  ftand  for  fix  or  feven  months; 

and  then  if  it    proves  fine  and    clear,    r*ck  it  off  into 

another  vcflcl;  flop  it  up,  and  let  it  remain   twelve  or 

fourteen  weeks  longer;  then  bottle  it  off. 

1  ,  make    Uajb'-rry   Wine. 

Take  red  ralbefries  when  they  are  nearly  ripe,  clean 

the  hufesand  ftaiks  from  them,  foak  them  in  fair  water, 

tharhu  been  boiled   and    fweetened  with    loaffugar,  a 

pou  d  and  an  half  to  a  gallop;  when  they  are   foaked  a- 

bour  twelve  hours,   take  them  out,  put  them  into  a  fine 

linen  preffinghag,  prcjjsounfne  juice  into  the  water,  then 

boil  them   up  together,   and  fcum   them    well   twice  or 

thrice  over  a  gentle  fire;  take  off  the  veffel,  and  let  the 

liquor  cccl,and  when  the  fcum  riies,  take  off  all  that  you 

can,  and  pour    the  liquor  into  a  welUfeafoned   c-sfk,  or 

earthen  veiTel ;    then   boil  an  ounce  of  mace  in  a    pint 

of  white  wine,  till  the  third  part  be  confumed,  (Train  it, 

and  m]c\  it  to  the  liquor;  when   it  has  well  fettled  and 

feimented,  draw  it  off  into  a  cafk,  or  bottles,  and   keep 

it  in  a  cool  place. 

To  make  Morella  Wine. 
Take  two  gallons  of  white  wine,  and  twenty  pounds  of 
morella  cherries;  fake  awav  the  ftalks,  and  fo  bruife 
them  that  thr  (tones  may  be  broken  :  prefs  the  juice  into 
the  w  inc  ;  and  add  of  ■  ace,  cinnamon,  and  nutmeg,  an 
ounce  of  each,  tied  in  a  bag,  grofl/  bruifed,  and  hang  it 
in  the  wine  when  you.put  it  into  the  cafk* 


©F    MADE    WINES.  !3t 

To  make  Elder  Wine. 
'When  the  elder-berries  are  ripe,  pick  them,  ard  put 
them  into  a  ftone  jar ;  fet  them  in  boiling  water,  ir  in 
a  flack  oven,  till  the  jar  is  as  warm  as  you  can  well  iear 
to  touch  it  with  your  hands;  then  ftrain  the  fruit  throgfo 
a  coarfe  cloth,  fqueezing  them  hard,  and  pour  the  liqor 
into  a  kettle.  Tut  it  on  the  fire,  let  it  boil,  and  to  evey 
quart  of  liquor  add  a  pound  of  Lifbon  fugar,  and  Ikim  . 
often.  Then  let  it  fettle,  pour  it  off  into  a  jar,  and  co- 
ver ir  clofe. 

To  make  Coivjlip  Wine. 
Take  five  pounds  of  loaf  fugar,  and  four  gallons  of 
water,  fimmer  them  half  an  hour  to  diflblve  the  fugar  ; 
when  it  is  cold,  put  in  half  a  peck  of  cowflip  flowers, 
picked  and  gently  bruifed  ;  then  add  two  fpoonfuls  of 
yeaft,  and  beat  it  up  with  a  pint  of  fyrup  of  lemons,  and 
a  lemon-peel  or  two.  Pour  the  whole  into  a  calk,  let 
them  (land  clofe  flopped  for  three  days,  that  they  may 
ferment;  then  put  in  fome  juice  of  cowflips,  and  give 
it  room  to  work  ;  when  it  has  flood  a  month,  draw  it  off 
into  bottles,  putting  a  little  lump  of  loaf  fugar  imo  each. 
To  make  Mead. 
To  thirteen  gallons  of  water,  put  thirty  pounds  of  ho- 
ney, boil  and  fcum  it  well,  then  take  roft-mary,  thyme, 
bay-leaves,  and  fweet  briar,  one  handful  altogether  ;  boil 
it  an  hour,  put  it  into  a  tub,  witflfca  little  ground  malt; 
ftir  it  till  it  is  new  milk  warm  ;  {train  it  through  a  cloth, 
and  ptfr  it  into  the  tub  again  ;  cut  a  toaft,  and  fpread  it 
over  with  good  yeaft,  and  put  it  into  the  tub  alfo  ;  and 
when  the  liq  or  is  covered  over  with  yeaft,  put  it  up 
in  a  barrel  ;  then  take  of  cloves,  mace,  and  nutmegs, 
an  ounce  and  a  half;  of  ginger,  diced,  an  ounce;  bruife 
the  fpice,  tie  it  up  in  a  rag,  and  hang  it  in  the  vefielj 
Hopping  it  up  clofe  for  ufe. 

To  make  Balm  Wine. 
\  Take  a  peck  of  balm  loaves,  put  them  in  a  tub  or  large 
pot',  heat  four  gallons  of  water  fcalding  hot,  then  pour 
it  upon  the  leaves,  and  let  it  ftand  all  night  ;  in  the 
morning  ftrain  them  through  a  hair  fieve  ;  put  to  every 
gallon  of  water  two  pounds  of  fine  fugar,  and  ftir  it  very- 
well  ;  take  the  whites  of  four  or  fi/e  eggs,  put  them  into 
a  pan,  and  whifk  it  very  well,  before  it  be  over  hot; 
when  the  fcum  begin*  to  rife  take  it  ©ft",  aod  keep  it 

+4 


OF    MADE    WINES. 


IkimmiJg  all  the-' while  it  is  boiling  ;   let  it    boil  three 

quartet  of  an  hour,  and  then  put  it  into  the  tub  ;  when  it 

ut  a  little  new  yeaft  upon  it,  and  beat  it  in  every 

rs,  that  it  may  head  the  better;  fo  work  it  for 

ys,   then  put  it  into  a  fweet  veffel,  bung  it  dofe, 

nen  it  is  fine  bottle  it. 

To  make  Birch  Wine. 

ake  your  birch    water  and    clear  it  with    whites  of 

s:  to  every  gallon  of  water   take   two  pounds  and  a 

f  tine  fugar  ;  boil  it  three  quarters   of  an  hour,  and 

en  it  is  almoft  cold,  put  in  a  little  yeaft;   work  it  two 

r  three  days,  then  put  it  into  the  barrel,  and  to  every 

ve  gallons  put  in  a  quart  of  brandy,  and  half  a  pound 

of ftoned  raifins.     Before  you   put  up  your  wine,  burn  a 

brimftone  match  in  the  barrel. 

To  nuke  Orange  ft  ine. 
Take  fix  gallons  of  water,  fifteen   pounds  of  powder 
fugar,  and  the  whites  of  fix  eggs  well  beaten  ;  boil  them 
three  quarters  of  an  hour,  and  fkim  them  while  any  fkum 
will  rife  ;  when  it  is  old  enough  for   working,    put  to  it 
fix  i  uncesof  the  fyrup  of  citron  or  lemons,  and  fix  fpoon- 
fcls  of  yeaftj    beat   the  fyrup   and  yeaft    weli  together, 
and  put  tn  the  peel  and  juice  of  fifty  oranges  ;  work  it 
two  /.ays  and  a  night  ;  then  turn   it  up  in  a  barrel,  and,, 
botilj  il  at  three  or  foui  months  old. 
To  mwkf  Apricot  Wine. 
Take  three  pounds&nf  fugar,  and  three  quarts  of  wa- 
ter, let  Clei:    boil  together,   and  (kim  it  w<  H  ;  rhen  put 
in  fix  pounds  of  apricots  pared  and   itemed,  ami  h-r  them 
boil  till  the*    are  tender,  then  \a  <.e  them  up  ;  you   .nav, 
if  you    pleaf.,  after  you  have  taken  out  the  apricotvfet 
the  liquor  have  one    boil  with  a   f'.rig  of  flowered  clary 
in  it ;  tne  aprifcots  make   maraialade,  and  are  very  good 
for  prcienc  (pending. 

To  make  Dam/on  Win?. 
Gather  vou>-  damfbrig  dry,  -.veiahthem  and  bruife  them 
with  your  hand  ;  put  them  into  an  earthen  {tein-th.u  has 
a  faucet,  and  a  wreath  of  ft  raw  before  the  faucet  ;  add 
to  fcvery  eieht  pouiias  of  fruit  a  gallon  of  water  •  boil 
the  water,  fkim  it,  arid  put  it  to  your  fruit  fcalding  hot ; 
let  it  ftarid  two  .vhole  days;  then  draw  it  off,  and  put  it 
into  a  veffel  fit  fojf  it,  and  to  every  gallon  of  liquor  put 
ivvo  pounds  and  a  half  of  fine  fugar  $  let  the  vefTel  be  fully 


OF    MADE    WINES.  |2J 

arid  flop  it  clofe;  the  longer  it   (lands  the  better ,  it  will 
keep  a  year  in  the  veiTel  ;  bottle  it  out.     The  fmal  dam  - 
fon  is  the  belt.      You  may  put  a  very  fmall  lump  6  dou- 
ble reiined  fugar  in  every  bottle. 

To  make  Sage  Wine. 
,  Take  four   handfuls   of  red  fage,    beat  it  in  a  one 
mortar  like  green  fauce,  put  it  into  a  quart  of  red  v'ne^ 
and  Jet  it  rrand  three  or  four  days  clofe  Hopped*  ibak>o- 
it  twice    or  thrice,   then  let  it  ftand  and   fettlej  and  u 
Bext  day  in  the  morning  take  of  the  fage  wine  three  fpoo 
fuls,  and  oi  running  water   one  fpoonful,  falling  atter  , 
one  hour  or  better;  ufe  this  from  Michaelmas  to  the  enc. 
of  March  ;  it  will  cure  any  aches  or  humours  in    the 
joints,  pry  rheums,  keep  off  all  difeafes  to  the  fourth  de- 
gree f  it  helps    the  dead    palfy,    and  convulfions  in    the 
finews,   fnarpens    the    memory,  and  from  the  beginning 
of  taking  it  will  keep  the  body   rrild,  iliengthen  nature, 
till  *he  fulnefs  of  your  days  be  finiflied  ;  nothing  will  be 
changed  in  your  ftrcngth,  except  the  change  of  the  hair  ; 
it  will  keep   your  teeth  found  that  were  not  corrupted 
before  ;  it  will   keep  you  from  the  gout,  the  dropfy,  or 
any  fwellings  of  the  joints  or  body. 

To  make  Qjtince  Wine. 
Take  your  quinces  when  they  are  thorough  ripe,  wipe 
off  the  fur  very  clean  ;  then  y^ke  out  the  cores,  bruife 
them  as  you  do  apples  for  cider,  and  prefs  them,  adding 
to  every  gallon  of  juice  two  pobrids  and  a  half  of  tine 
fugar  (Hr  it  together  till  it  is  diflblved  :  then  put  it  in 
your  cafk,  and  when  it  has  done  working,  flop  it  clofe  ; 
-Jet  it  ftand  till  March  before  you  bottle  it.  You  may 
keep  it  two  or  three  >ears,  and  it  will  be  the  better. 
To  make  Lemon  Wine. 
lake  fix  large  lemons,  pare  effthe  rind,  cut  them, 
and  fqueeze  out  the  juice;  fteep  the  rind  in  the  juice, 
and  put  to  it  a  quart  of  brandy  ;  let  it  ftand  in  an  earthen 
pot  clofe  ftopt  three  days;  then  fqueeze  fix  more,  and 
mix  with  two  quarts  of  fpring  water,  and  as  much  fugar 
as  wili  fweeten  the  whole  ;  boil  the  water,  lemons.,  and 
fugar  together,  letting  it  Hand  till  it  is  cool ;  then  a^d  a 
quart  of  white  wine,  and  the  other  lemon  and  brandy  ; 
mix  them  together,  and  run  it  through  a  flarrrtel  bag  into 
fome  veiTel;  let  it  Hand  three  months,  and  bottle  \i  off; 


124 


OF    MADE    WINES. 


cork  )P'Ji"  bottles  very  well,  and  keep  it  cool  j  it  will  be 
£t  to  /rink  in  a  month  or  fix  weeks. 

To  make  Bar h y  Wine. 
:e  half  a  pound  of  French  barley  and  boil  it  in  three 
Wat/5*  an(l  ^ave  three  pints  of  the  laft  water,  and  mix 
jt  \Ah  a  quart  of  white  wine,  half  a  pint  of  borage 
vyr,  as  much  clary  water,  a  little  red  rofe  water,  the 
Fe  of  five  or  fix  lemons,  three  quarters  of  a  pound  of 
fugar,  and  the  thin  yellow  rind  1 1  a  lemon  ;  brew  all 
•fe  quick  together,  run  the  liquor  through  a  ftrainer 
"  bottle  it  up;  it  is  pleafant  in  hot  weather,  and  very 
[ood  in  fevers. 

To  make  Plumb  Wine. 
Tak«  twenty  pounds  of  Malaga  raiiins,  pick,  rub,  snd 
flircd  them,  and  put  them  into  a  tub  j  then  take  four 
gallons  of  fair  water,  boil  it  an  hour,  and  let  it  ftand  till 
it  is  blood  warm  ;  then  pur  it  to  your  raiiins  ;  let  it  ftand 
nine  or  ten  days,  (lining  it  once  or  twice  a  day  ;  drain 
*>ut  )our  liquor,  and  mix  with  it  two  quarts  of  damfon 
juice,  put  it  in  a  vefTel,  and  when  it  has  done  w  orking 
Hop  it  clcfe  \  at  the  end  of  four  or  rivemomhs  bottle  it. 
To  make  Palermo  Wine. 
Take  to  every  quart  of  water  a  pound  of  Malaga 
raifins.  rub  and  cut  the  raifins  fmall,  .and  put  them  to 
the  water,  and  let  thenar i  ftand  ten  days,  ftirring  once  or 
twice  a  day  ;  you  may  boil  the  water  an  hour  before  yoa 
put  it  to  the  raifins,  and  let  it  ftand  to  cool ;  at  ten  days 
r nd,  ftrain  out  your  liquor,  and  put  a  little  yeaft  to  it ; 
and  at  rhree  days  end  put  it  in  the  veffel,  with  one  fprig 
of  diied  wormwood  ;  let  it  be  clofe  flopped,  and  at 
three  months  end  bottle  it  off. 

To  make  Clary  Wine. 
Take  twentv-fourpounds  of  Malaga  raifins,  pick  thena 
and  chop  them  very  fmall,  put  them  in  a  tub,  add  to  eack 
pound  a  qiurt  of  water;  let   them   fteep  ren  or  elcren 
days,  ftirring  it  twice  every  day  ;  you  muft  keep  it  co- 
vered clofe  all  the  while  ;  then  ftrain  it  off,  and  put  it 
into  a  veffel,  2nd   about  half  a  peck  of  the  tops  of  clary* 
v  hen  it  is  in    bloiTom  ;  flop  it   clofe   for  fix   weeks,  and 
then  bottle  it  off ;  in  two  or  three  months  it  is  fit  to  d  rink. 
Jr  is  apt  to  have  a  great  fediment   at  bottom  ;  therefore 
it  is  beft  to  draw  it  off  by  plugs,  or  tap  it  pretty  high. 
To  make  Orange  Win*  <v?ith  Raifins. 
Take  thirty  pounds  of  new  Malaga  raifins,  pick  thera 


OF    MADE    WINES.  12c 

clean,  and  chop  them  fmall;  you  mull  have  twenty  large 
Seville  oranges,  ten  of  them  )/ou  muft  pare  as  thin  as 
for  preferving.  Boil  about  eight  gallons  of  foft  water, 
till  a  third  part  be  con  fumed  ;  let  it  cool  a  little,  then 
put. five  gallons  of  it  hot  upon  your  raifins  and  orange- 
peel  ;  ftir  it  well  together,  cover  it  up,  and  when  it  is 
cold,  let  it  ftand  five  days,  ftirring  it  up  once  or  twice 
a  day;  then  pafs  it  through  a  hair  fieve,  and  with  a 
fpoon  prefs  it  as  dry  as' you  can ;  put  it  in  a  rundlet  fit 
for  it,  and  add  to  it  the  rinds  of  the  other  ten  oranges, 
cut  as  thin  as  the  firft  ;  then  make  a  fyrup  of  the  juice 
of  twenty  oranges,  with  a  pound  of  white  fugar.  It 
muft  be  made  the  day  before  you  turn  it  up.  Stir  it  well 
together  and  flop  it  clofe.  Let  it  ftand  two  months  to 
cle^ar,  then  bottle  it  up.  It  will  keep  three  years,  and 
is  better  for  keeping. 

To  make  Frovtigniac  Wine. 
Take  fix  gallons  of  water,  twelve  pounds  of  white 
fugar,  and  fix  pounds  of  raifins  of  the  fun,  cut  fmall; 
boil  thefe  together  an  hour ;  then  take  of  the'  flowers  of 
elder,  when  they  are  falling  and  will  fhake  off,  the  quan- 
tity of  half  a  peck  ;  put  them  in  the  liquor  when  it  is 
a"lmoit  cold;  the  next  day  put  in  fix  fpoonfuls  of  fyrup 
of  lemons,  and  four  fpoonfuls  of.  ale  yeaft  ;  two  days 
after,  put  it  into  a  veffel  that  is  fit  for  it  ;  when  it  has 
Hood  two  months,  bottle  it  off. 

To  make  Englijh  Champaign ,  or  the  fine  Currant  Wive, 
Take  to  three  gallons  of  water  nine  pounds  of  Lifbon 
fugar;  boil  the  water  and  fugar  half  an  hour,  fkim  it 
clean,  then  have  one  gallon  of  currants  picked,  but  not 
bruifed  ;  pour  the  liquor  boiling  hot  over  them;  and 
when  cold,  work  it  with  half  a  pint  of  yeaft,  two  days; 
pour  it  through  a  flannel  or  fieve  ;  then  put  it  into  a  bar- 
rel fit  for  it,  with  half  an  ounce  of  ifinglafs  well  tSfuifed  ; 
when  it  has  done  working,  flop  it  clofe  for  a  month  ; 
then  bottle  it,  and  in  every  bottle  put  a  very  fmall  lump 
of  double  refined  fugar.  This  is  excellent  wine,  and  has 
a  beautiful  colour. 

To  male  SaragoJJa  Wine,  or  Englijh  Sack, 

To  every  quart  of  water  put  a  fprig  of  rue,  and  to 

every  gallon  a  handful  of  fennel  roots ;  boil  thefe  half  an 

hour,  then  ftrain  it  off,  and  to  every  gallon  of  this  liquor 

put  three  pounds  of  honey  ;  boil  it  two  hours,  and  fkim 

La 


1*5  OF    MADE    WINES. 

it  well,  when  it  is  cold,  pour  it  off,  and  tun  it  into  the 
▼effel,  or  fuch  calk  as  is  fit  for  it :  keep  it  a  year  in  the 
teflel,  and  then  bottle  it.  It  is  a  very  good  fack. 
Mountain  Wine. 
Pick  out  the  ftalks  of  your  Malaga  raifins,  chop  them 
-fmall,  and  add  five  pounds  to  every  gallon  of  cold  fpiing 
*'ater  ;  let  them  fteepa  fortnight  or  more,  fqueeze  out 
the  liquor,  and  barrel  it  in  a  veffel  fit  for  it ;  firft  fume 
the  veffel  with  brimftone.  Do  not  flop  it  clofe  till  the 
lifting  is  over. 

To  make  Cherry  Brandy, 
Take  fix  pounds  of  cherries,  half  red  and  half  black, 
jnafh  or  fqueeze  them  to  pieces  with  your  hands,  and  put 
to  them  three  gallons  of  brandy,  letting  them  (land  fteep- 
ing  twenty- four  hours  ;  then  put  the  maflied  cherries  and 
liquor,  a  little  at  a  time,  into  a  canvafi  bag,  and  prefs 
it  as  long  as  any  juice  will  run  :  fweeten  it  to  your  tafte  ; 
put  it  into  a  veffel  fit  for  it;  let  it  ftand  a  month,  and 
lx>ttleit  out.     Put  a  lump  of  loaf  fugar  into  every  bottle. 
To  make  Shrub. 
Take  two  quarts  of  brandy,  and  put  it  in  a  large  bottle, 
adding  to  it  the  juice  of  five  lemons,  the  peels  of  two, 
and  half  a  nutmeg  ;  flop  it  up,  let  it  ftand  three  days, 
and  add  to  it  three  pints  of  white  wine,  and  a  pound  and 
a  half  of  fugar  ;  mix  it,  flrainit  twice  through  a  flannel, 
and  bottle  it  up.     It  is  a  pretty  wine,  and  a  cordial. 
To  make  fine  Milk  Punch. 
Take  two  quarts  of  water,  one  quart  of  milk,  half  a 
pint  of  lemon  juice,  and  one  quart  of  brandy,  with  fugar 
to  your  tafte  ;  put  the   milk  and  water  together  a  little 
warm,  then   the  fugar  and  the  lemon-juice ;  ftir  it  well 
together,  then   the  brandy  ;  ftir   it  again,   and  run   it 
through  a  flannel  bag  till  it  is  very  fine,  then  bottle  it. 
It  will  keep  a  fortnight  or  more. 

Ts  recrver  Wine  that  is  turt^edfibarp. 
Rack  off  your  wine  into  another  veffel,  and  to  ten 
gallons  put  the  following  powder  :  Take  oyfter-fhells, 
/crape  and  warn  off  the  brown  dirty  outfide  of  the  fhell, 
apddry  them  in  the  oven  till  they  will  powder;  put  a 
pound  of  this  powder  to  every  nine  or  ten  gallons  of  your 
wine ;  ftir  it  well  together,  and  flop  it  up,  then  let  it 
frand  to  fettle  two  or  three  days,  or  till  it  is  fine.  Aa 
ieon  as  it  is  fine,  bottle  it  off  and  cork  it  well. 


OF    MADE    WINES.  127 

To  fine  Witie%  the  Li/ban   Way. 

To  every  twenty  gallons  of  wine  take  the  whites  of 
ten  eggs,  and  a  fmall  handful  of  fait ;  beat  them  together 
to  a  froth,  and  mix  them  well  with  a  quart  or  more  of  the 
wine;  then  pour  the  wine  and  the  whites  into  the  verTel, 
ftir  it  well,  and  in  a  few  days  it  will  be  fine. 
To  clear  Wine. 

Take  half  a  pound  ofhartlhorn,  anddiflblveit  in  cider, 
if  it  be  for  cider,  or  Rhenifh  wine  for  any  other  liquor. 
Tiiis  is  quite  fufficient  for  a  hogihead. 


ARRANGEMENT 

OF    A   DINNER   OR   SUPPER    TABLE, 
CONSISTING   OF  NINE   DISHES. 


((  °J  \^  1 


€ 

V 


•*aK5«»- 


N.  B.     77>*>  #£0?/*  numerical  order  is  the  one  refef&d  to 
in  the  following  bills  of  fare. 


TWELVE  BILLS  OF  FARE, 

IDifpofd  in  the  Order  the  r>  I  s  H  e  s  are  tofiand  upon  the  TABLE, 


BILL  OF  FARE  FOR  JANUARY. 

Firjh 

Courfe. 

I   Cod's  Head 

6  Plumb  Pudding 

2  Soup  Sante 

7  Petit  Patties 

3  Roaft  Beef 

8  Bojled  Chicken* 

4  Scotch  Collops 

9  Tongue 

5  Leg  of  Lamb 

Second  Courfe. 

i  Roaft  Turkey 

6  Almond  Chcefecakts 

2  Jellies 

7  Minced  Pies 

3  Woodcocks 

8  Larks 

4  Marinated  Smelts 

9  Lobfters 

5  Leg  of  Lamb 

BILL  OF  FARE  FOR  FEBRUARY, 

Firji 

Courfe, 

I   Dim  of  Fifli 

6  Beef  Collops 

2  Peafc  Soup 

7  Ham 

3  Fillet  of  Veal 

8  RumpofBeefalaDaube 

4  Chickens 

9  Marrow  Pudding 

5  French  Pie 

Second  Courfe. 

i  Wild  Fowls 

6  Tartlets 

2  Epergne 

7  Stewed  Pippins 

3  Hare 

8  Ragout  Melle 

4  Cardoons 

9  Artichoke  Bottoms 

5  Scolloped  Oyfters 

BILL  OF 

FARE  FOR  MARCH. 

Fiffi 

Courfe, 

I  Stewed  Carp  or  Tench 

5  Beef  Steak  Pie 

2  Soup  Lorrain 

6  Veal  Collops 

3  Chine  of  Mutton  and 

7  Lambs  Fry 

Stewed  Celery 

8  Almond  Pudding 

4  Sheep's  Rumps 

a  Calves  Ears 

Seeond  Courfe. 

I   A  Poulard  roafted 

6  Craw  Fifti 

2  A  Trifle 

7   Prawns 

3  Tame  Pigeons 

8  Fricafee  of  Rabbits 

4  Blanchmange 

9  Sweet  Pears  Hewed 

5  Ragou'd  Sweetbreads 

i3o  BILLS  OF  FARE. 

BILL  OF  FARE  FOR  APRIL. 

Fir/1  Courfr, 

1  Crimp  Cod  and  Smelts       6  Small  Puddings 

2  Spring  Soup  J  7   Curlets  a    Ja  Maintcnoji 

3  Loin  of  Veal  8  Beef  Trembling 

4  Boiled  Chickens  9  Tongue 

5  Pigeon  Pie 

Second  Ccurfe* 

1  Ducklings  6  Tanfy 

2  Jellies  and  Svllabubs  7   Black  Caps 

3  Rib*  of  Lamb  8  Oyfter  Loaves 

4  Afparngus  9  Mulhrooms 

5  Roaft  Sweetbreads 

BILL  OF  FARE  FOR  MAY. 

Firji  Cour/f. 

1  Calvert's  Salmon  broiled     6  Ox  Palates 

2  Vermicelli  Soup  7  Collarrd  Mutton 

3  Chine  of  Lamb  8  Breaft  of  Veal   ragou'd 

4  Rabbits  with  Onions  9  Pudding 

5  Pigeon  Pie  raifed 

Second  Conrf?. 

1  Green  Goofe  6  I.ambCutlets 

2  Epergne  7  Cocks  Combs 

3  Roatt  Chickens  8   Cuftards 

4  Afparagus  9  Stewed  Celerj 

5  Green  Goofeberry  Tarts 

BILL  OF  FARE  FOR  JUNE. 

Firji  Courfe. 

1  Turbot  6  Veal  Cutlets 

2  Green  Peafe  Soup  7   Harrico 

3  Paunch  of  Vcnifon  8   Ham 

4  Chickens  9  Orange  Pudding 
c.   Lamb  Pie 

Second  Cwrfe. 
j   Turkey  Porlts  6  Peas 

2  Arricot  Puf&  7  Fricafee  of  Lamb 

3  Fruit  8  Smelts 

4  Cherry  Tart  9  Lo biters 


5 


Roaftetf  Rabbits 


BILLS  OF  FARE. 


131 


BILL  OF  FARE  FOR  JULY. 
Firji  Courfe. 

1  Mackerel,  &c.  5  Venifon  Pally 

2  Herb  Soup  6  Chickens 

3  Boiled  Goofe  and  ftewed*   7   Lemon  Pudding 

red  Cabbage  8   Neck  of  Venifon 

4  Breaft  of  Veal  a  la  Braife     9  Mutton  Cutlets 

Second  Courfe,     / 

1  Roaft  Turkey  6  Cuftards 

2  Fruit  7   Apricot  Tart 

3  Rpafl:  Pigeons  8  Fricafee  of  Rabbits 

4  Stewed  Peas  9  Cucumbers 

5  Swecfbreads 

BILL  OF  FARE  FOR  AUGUST. 

Firji  Courfe. 

Stewed  ^osls  6  Scotch  Collopa 

Craw- hill  So.ip  7   Turkey  a  la  Daube 

Fillet  of  Veal  S  Marrow  Pudding 

Chickens  9  Tongue 
$  French  Patty 


Second  Courfe,  _^ 

6  Matelot  of  Eels 

7  Fillets  of  Soals 

8  Appl*  Pie 

9  FncaiVe  of  Sweetbreads 


Roaft  Dacks 

Joilics 

Lcvciet 

Macaroni 

Clieefecakes 

BILL  OF  FARE  FOR  SEPTEMBER. 
Firji  Gourfe 
Difh  of  Fifh  o   Hacrico  of  Mutton 

Gravy  S  mp  -j    Veal  Curlets 

Ruaft  B-ef  g  Almond  Tarts 

Chickens  9   Ham 

Pigeon  Pie 

Second  Courfe. 
Wild  Fowls  6  Craw-fim 

Fruit  7  Ra^ouM  Lohfters 

Partridges  8  Oyikr  Lo.v  s 

Feas  9  Fried  Artichokes 

Sweetbreads 


»*2  BILLS  OF  FARE. 

BILL  OF  FARE  FOR  OCTOBER. 

Firjl  Courfe. 


I 

Cod  and  Oyfter 

Sauce 

6  Chickens 

t 

Almond  Soup 

7  Small   Puddings    i 

3 

Tongue  and  Udder 

8  Pork  Chops  roafted 

4 

Jugged  Hares 

9  Torrent  de  Veau. 

5 

French  Patty 

Second  C our  ft. 

i 

Pheafants 

6  White  Frica fee 

2 

Jellies 

7  Mufhrooms 

3 

Turkey 

8  Oyfter  Loaves 

4 

Stewed  Pears 

9  Pippins 

5 

Roaft  Lobiters 

BILL  OF 

FARE  FOR  NOVEMBER. 

Firft  Courfe. 

i 

A  dim  of  Fifth 

6  Beef  Collops 

2 

Vermicelli  Soup 

7  Ox  Palates 

5 

Chine  of  Pork 

8  Leg  of  Lamb  and  Spi- 

4 

Veal  Cutlets 

nach 

5 

Boiled  Turkey  ; 

and  Oyf- 

9  Harrico 

ter  Sauce 

Second  Courfe. 

i   Woodcock!  6  Blanchmange 

2  Fruit  7  Crocant 

3  Hare  8  Ragou'd  Lobfters 

4  Sheep's  Rumps  9  Lambs  ears 
$  Oyfter  Patty 

BILL  OF  FARE  FOR  DECEMBER. 

Firft  Courfe. 

1  Cod's  Head  6  Veal  Collops 

2  Stewed  Beef  7  Lamb's  Fry 

3  Chine  of  Lamb  8  Calf  s-feet  pie 

4  Chickens  9  Tongue 

5  Pudding 

Second  Courfe. 

1  Wild  Fowl  6  Prawns 

2  Jellies  7  Sturgeon 

3  Partridges  8  Savoury  Cake 

4  Larks  9  Mu (brooms 

5  Galantine 


tilt    Moo  foa^f^'f. 


Uak^  £p  OV-&  (SvP 


ft^u*l-  *«f7JjP 


(M»  4^v- 


V  -   »  V    * 


>  V 


£-* 


* 


m 


7 


